MEDALLIONS OF BALSAMIC GLAZED PORK TENDERLOIN WITH RED AND YELLOW PEPPERS

BEL’OCCHIO   …   the beautiful eye

MEDALLIONS OF BALSAMIC GLAZED PORK TENDERLOIN WITH RED AND YELLOW PEPPERS

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I am so impressed with the way my single friends meet the challenge of cooking for one.    This recipe rises to the occasion.  It is super quick to make.  You can easily adapt the recipe for one person, or double it for six to eight people.   And best of all you probably have most of the ingredients in your panty.

The anchovies in this recipe melt into the pepper mixture adding a gorgeous savory, salty quality.  If you don’t like anchovies omit them and add three tablespoons of minced green olives.

I serve oven roasted yellow potatoes with dish.   Quarter the potatoes.  Toss them generously with  olive oil, salt and pepper and roast them in a single layer  in a large roasting pan.  The secret to perfect roast potatoes, crispy on the outside and tender and mealy inside – is give these guys breathing room  Roast them at 400F convection heat for about 20 minutes.  While they are roasting prep your meat and vegetables and everything should be ready at the same time.

Prepare to be dazzled.  Click on BALSAMIC GLAZED PORK TENDERLOIN  for this recipe.  Bon Appetit dear friends.

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5 CommentsLeave a comment

  1. Sounds fantastic, and looks great.

    • This is a showy little number. Delicious to eat and colourful – lots of eye appeal.

  2. Delightful! Only a month till we depart for your regions…

    • I have talked to The Wizard of Weather and ordered magnificent days and star bright nights for your journey across Canada.XXOO v.

  3. What a wonderful blog . What great energy it shows. We have a lot in common , Paris, good food and a good life. Let’s keep on moving.


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