I was inspired to try this recipe by a lovely picture in Cooking Light magazine. I did modify it to suit our palette and we served the mixture over spaghetti noodles (kid's choice). We love vegetables so as a rule I typically double the veggies in anything I make. If you're not a huge fan, cut back on the quantities below. The recipe called for anchovy fillets which I could not bring myself to use after I opened them and sampled them. Alternatively, minced olives would work well as a substitute but I was out.
1 pound pork tenderloin, trimmed and cut into 1 inch thick medallions
2 red bell peppers, cut into strips or 1 inch squares
2 yellow bell peppers, cut into strips or 1 inch squares
3-5 cloves garlic, thinly sliced
1 large onion, cut into 1 inch squares
salt and fresh ground pepper to taste
Chop veggies and set aside.
Trim your pork. I bought pre-cut chops in the interest of saving time.
Heat olive oil some salt and fresh ground pepper.
Toss in the pork and sear nicely.