Sicilian Pork Tenderloin with Savory Peppers

Author Or Recipe bySarah Nasello
Category
Ingredients
 1 whole pork tenderloin, trimmed and cut into medallions 1-inch thick
 1 tsp kosher salt
 ½ tsp black pepper
 2 tsp fresh rosemary, finely chopped, divided
 1 tbsp extra virgin olive oil, more as needed
 2 cloves garlic, thinly sliced
 4 anchovy fillets, finely chopped
 crushed red pepper flakes
 1 shallot, minced (about 3 to 4 tablespoons)
 1 tbsp capers
 2 bell peppers, assorted colors, cut lengthwise into 1/2-inch wide strips
 2 tsp apple cider vinegar
 1 tbsp water (more as needed)
 2 tbsp fresh parsley, roughly chopped
Directions
1

Trim any excess fat from the tenderloin and slice across the width into 1-inch medallions. Sprinkle the top and bottom of each pork medallion with salt, pepper and about 1/2 teaspoon of the chopped rosemary.

2

In a large skillet, heat the oil over medium-high heat. Place the medallions in the pan and cook on one side until lightly browned, about 3 minutes. Turn the medallions over and continue cooking on medium-high heat until lightly browned, and an internal temperature of 135 degrees is achieved. Insert a meat thermometer into the center of the largest medallion to check for accuracy. Turn the heat to low and transfer the medallions to a plate. Cover plate with foil and let rest.

3

Add the sliced garlic, chopped anchovies and crushed red peppers to the pan and cook over medium-low heat for 1 minute, adding more oil needed, one teaspoon at a time. Stir with a wooden spoon to scrape up any brown bits from the bottom of the pan.

4

Add the shallots, capers, 1 teaspoon of the rosemary, and the bell pepper strips and cook over medium-low for 5 minutes, stirring to incorporate. Return the pork medallions to the pan, moving the peppers around so that the pork is in direct contact with the pan.

5

Add 1 tablespoon of water to the pan and cook over medium-low heat for 2 minutes, then turn the medallions over and continue cooking for 1 to 2 more minutes, until the peppers are softened and starting to brown around the edges.

6

Add the vinegar, any remaining rosemary, and the fresh parsley and cook for about 30 seconds, stirring to combine. Transfer contents of the pan to a platter and serve immediately.

Ingredients

Ingredients
 1 whole pork tenderloin, trimmed and cut into medallions 1-inch thick
 1 tsp kosher salt
 ½ tsp black pepper
 2 tsp fresh rosemary, finely chopped, divided
 1 tbsp extra virgin olive oil, more as needed
 2 cloves garlic, thinly sliced
 4 anchovy fillets, finely chopped
 crushed red pepper flakes
 1 shallot, minced (about 3 to 4 tablespoons)
 1 tbsp capers
 2 bell peppers, assorted colors, cut lengthwise into 1/2-inch wide strips
 2 tsp apple cider vinegar
 1 tbsp water (more as needed)
 2 tbsp fresh parsley, roughly chopped
Directions

Directions

1

Trim any excess fat from the tenderloin and slice across the width into 1-inch medallions. Sprinkle the top and bottom of each pork medallion with salt, pepper and about 1/2 teaspoon of the chopped rosemary.

2

In a large skillet, heat the oil over medium-high heat. Place the medallions in the pan and cook on one side until lightly browned, about 3 minutes. Turn the medallions over and continue cooking on medium-high heat until lightly browned, and an internal temperature of 135 degrees is achieved. Insert a meat thermometer into the center of the largest medallion to check for accuracy. Turn the heat to low and transfer the medallions to a plate. Cover plate with foil and let rest.

3

Add the sliced garlic, chopped anchovies and crushed red peppers to the pan and cook over medium-low heat for 1 minute, adding more oil needed, one teaspoon at a time. Stir with a wooden spoon to scrape up any brown bits from the bottom of the pan.

4

Add the shallots, capers, 1 teaspoon of the rosemary, and the bell pepper strips and cook over medium-low for 5 minutes, stirring to incorporate. Return the pork medallions to the pan, moving the peppers around so that the pork is in direct contact with the pan.

5

Add 1 tablespoon of water to the pan and cook over medium-low heat for 2 minutes, then turn the medallions over and continue cooking for 1 to 2 more minutes, until the peppers are softened and starting to brown around the edges.

6

Add the vinegar, any remaining rosemary, and the fresh parsley and cook for about 30 seconds, stirring to combine. Transfer contents of the pan to a platter and serve immediately.

Sicilian Pork Tenderloin with Savory Peppers