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
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!!