(Yikes, someone needs to take a few minutes next weekend to bust out the Bar Keepers Friend on her pans!)
I was sifting through food pictures the other day when I came across this meal. I thought to myself…wait, did I ever blog this? I checked to make sure. Nope. Forehead slap.
Finding this picture was like (a very toned down and pretty lame) Christmas morning. Not only did I have something new to post, I remembered a good, easy meal we had! The reason this didn’t get posted when I made it was because I had just posted a pork tenderloin recipe and wanted to stick a few other recipes in between. But, I have the memory of someone three times my age, so that didn’t really work out for me too well.
This recipe is so easy, but I really liked the way it turned out. I generally tend to roast pork tenderloin and, while there’s nothing wrong with that, it’s nice to occasionally switch the preparation up a bit and cook something that takes even less time. The original recipe calls for mashed anchovy fillets, but I didn’t have any, so I finely chopped some kalamata olives instead. These lent the briny, salty goodness the anchovies would have added.
I liked the rosemary both with the olives and the pork, and balsamic vinegar goes well on everything. Truth. This meal only takes about 15 minutes to make, so it’s perfect for a weeknight.
Pork Tenderloin with Peppers
1 pork tenderloin (about 1 lb.), cut crosswise into 3/4″ thick medallions
1 Tbsp. olive oil
1.5 tsp. minced fresh rosemary, divided
1/4 cup Kalamata olives, pitted and finely minced
3 cloves garlic, minced
2 bell peppers, sliced
1 Tbsp. balsamic vinegar
Sprinkle the pork tenderloin medallions with salt and freshly ground pepper to taste.
Place a large, heavy skillet on the stove and heat over medium-high heat. Add the oil to the pan and swirl to coat. Place the medallions in the pan and cook for 3 minutes. Reduce heat to medium, and then add 1 tsp. rosemary, the olives, garlic, and peppers. Cook an additional 3-4 minutes, until pork is cooked and bell peppers are tender. Add the vinegar and scrape up any browned bits before plating the pork. Top with the remaining 1/2 tsp. rosemary.