Wednesday, January 19, 2011
Pork Tenderloin with Red & Yellow Peppers
This comes from Cooking Light Magazine. It has only 215 calories per serving and 10 grams of fat. The flavor was AMAZING and the pork was extremely tender. My picky son liked the pork also. I served it with sweet potatoes.
1 (1 lb) pork tenderloin, trimmed & cut crosswise into 1" thick medallions
1/2 TSP kosher salt
1/2 TSP fresh ground black pepper
1 TBS extra virgin olive oil
1 1/2 TSP fresh rosemary, divided (has to be fresh, dried didn't work - I tried, lol)
3 TBS minced olives
3 garlic cloves, thinly sliced (I substituted minced garlic, worked perfect!)
1 red pepper, cut into strips
1 yellow pepper, cut into strips
2 TSP balsamic vinegar
Heat a large skillet over medium high heat. Sprinkle pork with kosher salt & pepper. Add oil to pan, swirl to coat. Add pork to pan, cook for 5 minutes. Reduce heat to medium, turn pork over. Add 1 TSP rosemary, minced olives, garlic & bell peppers. Cook 7-9 minutes or until peppers are tender and pork is done. Drizzle with balsamic vinegar. Top with remaining 1/2 TSP rosemary. Makes 4 servings.
*recipe courtesy of Cooking Light Magazine