Sicilian Pork Tenderloin with Savory Peppers

Sicilian Pork Tenderloin with Savory Peppers

1 pork tenderloin, trimmed and cut into medallions 1-inch thick
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons fresh rosemary, finely chopped, divided
1 tablespoon extra-virgin olive oil, more as needed
2 to 3 garlic cloves, thinly sliced (about ¼ cup)
4 anchovy fillets, finely chopped
Pinch of crushed red pepper flakes (about 1/8 teaspoon)
1 small shallot, minced (about ¼ cup)
1 tablespoon capers
2 bell peppers, assorted colors, cut lengthwise into ½-inch wide strips
2 teaspoons apple cider vinegar
2 tablespoons fresh parsley, roughly chopped

Trim any extra fat from the tenderloin and cut cross-wise into 1 -inch medallions. Sprinkle the top and bottom of each pork medallion with salt, pepper and about ½ teaspoon of the chopped rosemary.

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

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 if needed, one teaspoon at a time. Stir with a wooden spoon to scrape up any brown bits from the bottom of the pan.

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

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

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

For an added vegetable, serve the pork medallions over a bed of easy-to-make Wilted Garlic Spinach.