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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin (trimmed and cut crosswise into 1-in.-thick medallions)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. extra virgin olive oil
- 1 1/2 tsp. fresh rosemary (chopped, divided)
- 4 anchovy fillets (canned, drained and mashed)
- 3 garlic cloves (thinly sliced)
- 1 red bell pepper (cut into 1½-in. strips)
- 1 yellow bell pepper (cut into 1½-in. strips)
- 2 tsp. balsamic vinegar
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium370mg15% |
| Potassium600mg17% |
| Protein25g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber<1g4% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C160% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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