Pork Tenderloin with Red and Yellow Peppers

Pork Tenderloin with Red and Yellow Peppers

Ingredients:

1. 1-lb pork tenderloins, trimmed and cut crosswise into 1-inch-thick medallions


2. 1/2 tsp salt


3. 1/2 tsp ground black pepper


4. 1 tbsp olive oil


5. 1-1/2 tsp rosemary


6. 3 tbsp minced olives


7. 3 garlic cloves, thinly sliced


8. 1 red bell pepper, cut into 1-1/2-inch strips


9. 1 yellow bell pepper, cut into 1-1/2-inch strips


10. 2 tsp balsamic vinegar

Directions:

1. Heat a large skillet over medium-high heat.


2. Sprinkle pork with salt and pepper.


3. Add oil to pan; swirl to coat. Add pork to pan;


4. Cook for 5 minutes.


5. Reduce heat to medium; turn pork over.


6. Add 1 teaspoon rosemary, olives, garlic, and bell peppers.


7. Cook 7 minutes or until peppers are tender and pork is done.


8. Drizzle with vinegar.


9. Top with remaining 1/2 teaspoon rosemary.

From Cooking Light January/February 2011 page 32