Pork Medallions with Red & Yellow Peppers

Makes 4 servings

Getting started

Equipment you will need: Large skillet, cutting board, chef knife

Do right away when you get home: Action step 1



Red bell pepper

Yellow bell pepper



1. Cut bell peppers into strips. Set aside. Mince garlic. Set aside.


1 Tbsp. extra-virgin olive oil


2. Heat a large skillet over medium-high heat and add oil to pan, swirling to coat.


1 lb. pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions

½ tsp. kosher salt

½ tsp. freshly ground black pepper


3. Trim pork and cut crosswise into 1-inch-thick medallions. Sprinkle with salt and pepper. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over.


1 tsp. chopped fresh rosemary


4. Add rosemary, garlic and bell peppers; cook 7 minutes until peppers are tender and pork is done.


Potatoes (one per person)


5. Meanwhile, “bake” potatoes using microwave (see tips).


2 tsp. balsamic vinegar

½ tsp. chopped fresh rosemary


6. Drizzle medallions with vinegar. Top with rosemary. Remove from heat. Serve.