Balsamic Glazed Pork Tenderloin and Peppers

Last week was exhausting! Each night was spent doing something and it seems like ever since Monday of last week we’ve been running. The boy and I had enough and whisked ourselves away for the weekend to the east coast for a little R&R on Melbourne beach. Sun, surf and ice cold beer were just what the doctor ordered. However as with all vacations, as wonderful as they are there, there was too little exercise and far too much fried food. So I’m back in healthy mode trying to burn off one too many beers and one too many french fries before the next time I have to get in my bathing suit!

This recipe for Balsamic Glazed Pork Tenderloin is fast, delicious and will get you feeling like you’re finally putting something with some sort of nutritional value back into your system. Serve this atop some Cauli-Rice and with a hearty green salad and you can be back on track eating healthful, flavorful meals in no time.

Balsamic Glazed Pork Tenderloin and Peppers
Serves 4

1 lb pork tenderloin, trimmed of fat a sliced into 1 inch rounds
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped
2 teaspoons fresh chopped rosemary
1 red bell pepper sliced into strips
1 yellow bell pepper sliced into strips
2 teaspoons balsamic vinegar

Preheat a large skillet over medium high heat. Sprinkle both sides of the pork with salt and pepper. Add the olive oil to the preheated pan and then add the pork. Try not to put the pieces too close together so that they cook evenly. Let the pork cook untouched for 5 minutes, reduce the heat to medium low and turn the pork rounds over. Add 1 ½ teaspoons of rosemary, bell pepper slices, chopped garlic and balsamic vinegar. Cook for an additional 5-7 minutes until the peppers are fork tender and the pork is done.

Serve with some Cauli-Rice or if you’re a starch eater some smashed potatoes with a big green salad.

* Left over tip: slice left over pork into thin strips and add with remaining bell peppers to a salad for a quick, healthful lunch.