Credit: John Autry

The Cooking Light Diet’s Pork Tenderloin with Red & Yellow Peppers

1 lb. pork tenderloin, trimmed and cut crosswise into 1-in.-thick medallions
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 tbsp. extra-virgin olive oil
1½ tsp. chopped fresh rosemary, divided
4 canned anchovy fillets, drained and mashed
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1½-in. strips
1 yellow bell pepper, cut into 1½-in. strips
2 tsp. balsamic vinegar

1. Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes.

2. Reduce heat to medium; turn pork over. Add 1 tsp. rosemary, anchovies, garlic and bell peppers; cook 7 minutes or until peppers are tender and pork is done.

3. Drizzle with vinegar. Top with remaining ½ tsp. rosemary.
Makes: 4 servings

Per serving: 215 calories