Pork Tenderloin with Tri-Colored Peppers

Serves 4

1 Lb Pork Tenderloin, Trimmed and cut into 1-inch-thick medallions

½ t. Sea Salt

½ t. Black Pepper

1 T. Extra Virgin Olive Oil 

2 T. Fresh Rosemary, divided in half

¼ C. Green Olives, Chopped

3 Garlic Cloves, Thinly Sliced

1 Red Bell Pepper, Cut into small strips

1 Orange Bell Pepper, Cut into small strips

1 Yellow Bell Pepper, Cut into small strips

1 Small Yellow Onion, Chopped

1 T. Butter

2 t. Balsamic Vinegar

Heat skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan, swirl to coat. Place pork in pan, cook 5 minutes. Reduce heat to medium, turn pork medallions over. Add 1 t. rosemary, olives, peppers and onions. Cook 7-9 minutes, or until peppers are tender and pork is done. Add butter, cook for another 5 minutes. Drizzle with vinegar. Top with remaining rosemary. Serve over olive oil whipped mashed potatoes.