Pan-Roasted Pork Tenderloin and Peppers Recipe | Myrecipes

Preheat oven to 425 °. To prepare pork, heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon black pepper and 3/8 teaspoon 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. Return pan to medium-high heat. Combine remaining 1/8 teaspoon black pepper, remaining 1/8 teaspoon 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. To prepare peppers, return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 1 teaspoon 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. Arrange pork and bell pepper mixture on a platter; sprinkle with remaining 1 teaspoon thyme and parsley. Drizzle with sauce.