This one is going into my regular rotation. I can't believe how fast, healthy and tasty this pork recipe was. Pork has been my go-to meat lately and with recipes like this, I don't see that ending anytime soon! It comes from a 20 minute cooking recipe, so this recipe is a multi-tasker.
Pork Medallions with Peppers (Cooking Light, January/February 2011)
- 1 pound pork tenderloin, trimmed and cut crosswise into medallions (or two pork chops)
- 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
- 1 tbsp EVOO
- 1 1/2 ts chopped fresh rosemary, divided
- 4 canned anchovies OR 3 tbsp minced calamata olives (I used calamata olives in my recipe)
- 3 garlic cloves
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 2 tsp balsamic vinegar
This one is easy - get chopping. Once you're all chopped, it's go time.
Heat EVOO in a pan, let it heat up and add in your pork chops (or medallions) and let them get a sear on them - about 5 minutes.
Flip and add in remaining ingredients (except for balsamic). Let saute for about 7 minutes or until peppers are soft and pork is cooking all the way through.
And done. Drizzle with balsamic vinegar and a bit of rosemary. I was so hungry I didn't take anytime to really plate this in any sort of appealing looking way. I let the porkchops sit to ensure the juices stayed in the meat (5 to 10 is appropriate), and below is the result.