Monday, January 17, 2011

Pork Tenderloin Medallions with Red and Yellow Peppers

This is a really easy recipe that tastes much more delicious than the time you put into it. It's doable for a weeknight after work, and it's yummy enough to serve for company. Serve it with mashed potatoes, roasted potatoes, butternut squash, or your favorite starch. The original recipe called for rosemary, which I don't like, so I substituted thyme and it tasted just delightful.

Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup bell pepper mixture)


* 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 1/2 teaspoons dried thyme
* 3 garlic cloves, thinly sliced
* 1 red bell pepper, cut into 1 1/2-inch strips
* 1 yellow bell pepper, cut into 1 1/2-inch strips
* 2 teaspoons 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. Reduce heat to medium; turn pork over. Add thyme, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done. Drizzle with vinegar.

Per serving: 215 calories, 10g fat, 25g protein, 5g carbohydrates, 2g fiber

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