Anchovies add depth to the peppers, but you can omit them if you like.


1 tbsp canola oil

1 pound pork tenderloin, trimmed

5/8 tsp black pepper,divided

1/2 tsp kosher salt,divided

1/2 cup unsalted chicken stock

1/2 tsp cornstarch

1/2 tsp cider vinegar


1 tbsp canola oil

2 tsp chopped fresh thyme,divided

4 garlic cloves,crushed

4  anchovy fillets,drained and finely minced

3 small multicolored bell peppers,cut into 1  1/2 inch strips

2 tbsp fresh flat-leaf parsley


  1. Preheat oven to 425*.
  2. To prepare pork, heat a large ovenproof skillet over medium high heat. Add 1 tbsp oil to pan; swirl to coat. Sprinkle pork with 1/2 tsp black pepper  and 3/8 tsp salt. Add pork to pan; cook 4 minutes.Turn pork over, cook 1 minute.Cover pan with foil; bake at 425* for 5 minutes. Remove and discard foil.Bake pork an additional 5 minutes or until a thermometer registers 145*. Place pork on a cutting board; let stand 10 minutes. Cut across the grain into slices.
  3. Return pan to medium high heat. Combine remaining 1/8 tsp black pepper, remaining 1/8 tsp salt, stock, cornstarch, and vinegar in a small bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. Remove sauce from pan; keep warm.
  4. To prepare peppers, return pan to medium high heat. Add 1 tbsp oil  to pan; swirl to coat. Add 1 tsp thyme garlic, anchovies, and bell peppers to pan; cook 1  1/2 minutes, stirring frequently. Place pan in oven; bake at 425* for 5 minutes.
  5. Arrange pork and bell pepper mixture on a platter;  sprinkle with remaining 1 tsp thyme and parsley. Drizzle with sauce.


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