Wednesday, February 2, 2011

Pork Tenderloin Medallions and Bell Peppers

Last night, we had Pork Tenderloin.  I like this cut of meat for a couple of different reasons - 1st, it's healthy.  Coming in as a close 2nd, it's super convenient.  You just pop it in the oven and let it bake.  However, if you're looking to cut your cooking time in half, this is a fantastic dish and was a winner to everyone at the table! 

I took this recipe from the latest Cooking Light magazine, but modified the recipe a bit by omitting the anchovies.  Just didn't have any on hand - in the words of my 14 year old, "oh, that's just too bad mom".  Add sarcasm, and you get the picture!

I present to you, Challenge #3!

Pork Tenderloin Medallions and Bell Peppers
Original Recipe from Cooking Light, Jan/ Feb 2011 edition

1 - 1 lb. pork tenderloin, trimmed and cut crosswise into 1" thick medallions
1 1/2 tsp. chopped fresh rosemary
3 garlic cloves, thinly sliced
2 bell peppers, your choice in colors
2 tsp. balsamic vinegar
olive oil
kosher salt

1. Heat a large skillet over medium-high heat.  Sprinkle pork with salt and pepper.  Add oil to the pan; swirl to coat.  Add pork to pan; cook for 5 minutes.  Reduce heat to medium; turn pork over.  Add 1 teaspoon rosemary, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.  Drizzle with vinegar.  Top with remaining 1/2 teaspoon rosemary. 

Enjoy and live with gusto!!


  1. That was easy with 5 ingredients :) I just joined the Challenge, done with 2 so far :P

  2. Isn't it fun? So glad you are enjoying it! Happy cooking!

  3. Great job on the recipe! I have that one tabbed in my magazine but don't know if I'll get to it. We're just not big bell pepper eaters. You make it look very, very good though.

  4. Oh that looks good with the bell peppers to give it some great color. Yummy.