Pork Tenderloin with Red and Yellow Peppers

Pork tenderloin is a bit like chicken and no I'm not crazy. Other than the fact that pork is the "other white meat", it's really hard to get tired of it because there's so many ways you can cook the stuff. The other given is that pork tenderloin's always lean and it's incredibly fast to cook.

The people that wrote this recipe in the January 2011 Cooking Light magazine should have remembered that because the 12 minutes they recommend is far too long, at least in my humble estimation. Anyway, imagine the tenderloin cut into one inch medallions, seasoned with salt and pepper then browned quickly in very little oil in a hot pan. Add some yellow and red pepper slices along with anchovy, garlic and fresh rosemary and you've quite a different combination of flavors happening. The drizzle of balsamic vinegar at the very end is really the key.

I can picture a number of you shutting down as soon as you read the word "anchovies" and I have to admit I had my second thoughts too even though I happen to love the furry little fishes. Darned if they weren't right because In this case I should have listened to my second thoughts. The Big Guy liked it though, especially served on a bed of cheesy creamy grits but if you're not into anchovies, the recipe indicates you can substitute minced olives.

Personally, I won't bother making this one again, but I'll post the link so you can decide on your own. Apparently there were 31 people that thought it was worthy of a special occasion, so what do I know. Right?

A year ago - Ham Tetrazzini   Two years ago - Clams Casino in a Casserole

Comments

[Lea]

You know a lot more better than 31 people - at least! I would agree - 12 minutes would be too long - or too short - if you would decide to do a braise and change the recipe entirely - HA!

[June]

Lea - Tee, hee - at least I THINK I might know as much as 31 people, LOL plus the fact the anchovies were really strong. I can picture at least a dozen better ways to use up peppers never mind the pork tenderloin. Oh well, I guess they can't all be successful. Ha.

[Sarah Galvin (All Our Fingers in the Pie)]

I am not crazy about peppers with pork tenderloin. Nice to read an honest review.

[June]

Sarah - I'm honest to a fault, which at times is to my detriment. Thanks for your thanks!