Here’s a simple dish with loads of flavor. It’s got a little heat, a vinegar tang and a little sweet all combined into an easy one-skillet dish. I love these cute little sweet peppers and they were in the inspiration here but feel free to use whatever sweet bell peppers you like or can find.
- Pork Tenderloin
- Cider Vinegar, 1 1/2 cups
- Cayenne Pepper, 1 to 2 teaspoons depending on how much kick you want
- Brown Sugar, 1/3 cup
- Garlic, 3 or 4 cloves
- Olive Oil, a couple tablespoons or so
- Sweet Peppers, size and color is your choice, but a couple of cups when sliced
- Rosemary, a tablespoon or so when snipped
- Balsamic Vinegar (not shown), 1/4 cup
Heat the olive oil over medium-high heat in a large saute pan. Working in batches if necessary to avoid overcrowding the pan, add the pork slices and let them cook until the underside is browned and they turn easily.