Pan-Roasted Pork Tenderloin and Peppers
"This dish comes together in just one pan, making for quick cleanup and tons of flavor as the elements build on each other. Each component contains just 5 ingredients or fewer (oil, salt, and black pepper are freebies). Anchovies add depth to the peppers, but you can omit them if you like...."
INGREDIENTS
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PORK:
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1 tablespoon canola oil
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1 (1-pound) pork tenderloin, trimmed
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5/8 teaspoon freshly ground black pepper, divided
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1/2 teaspoon kosher salt, divided
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1/2 cup unsalted chicken stock (such as Swanson)
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1/2 teaspoon cornstarch
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1/2 teaspoon cider vinegar
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PEPPERS:
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1 tablespoon canola oil
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2 teaspoons chopped fresh thyme, divided
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4 garlic cloves, crushed
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4 anchovy fillets, drained and finely minced
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3 small multicolored bell peppers, cut into 1 1/2-inch strips
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2 tablespoons fresh flat-leaf parsley leaves
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