Pork Tenderloin with Red and Yellow Peppers

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 4 fillet anchovy canned mashed drained
• 1.5 teaspoons rosemary fresh divided chopped
• 3  garlic cloves thinly sliced
• 0.5 teaspoon kosher salt 
• 1 pound pork tenderloin 1-inch-thick trimmed
• 1 tablespoon olive oil extra-virgin
• 1  bell pepper red cut into 1 1/2-inch strips
• 1  bell pepper yellow cut into 1 1/2-inch strips

Equipment

• frying pan

Directions

1. Heat a large skillet over medium-high heat.
2. Sprinkle pork with salt and pepper.
3. Add oil to pan; swirl to coat.
4. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over.
5. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.
6. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.