Pork Tenderloin With Peppers And Onions

• 1 pound pork tenderloin, sliced into medallions
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons Cindy's Tuscan Blend
• 1 red bell pepper, thinly sliced
• 1 yellow/orange pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 1/4 cup low sodium chicken broth
• 1 tablespoon balsamic vinegar

1. Season both sides of sliced tenderloin with salt and pepper.
2. Heat your large pan (I love my braising pan for this recipe) over medium-high heat. Add in oil and let it get very hot.
3. Cook the first side for 5 minutes then flip over. While cooking on the other side add in garlic and Tuscan Blend or seasonings above. Add in peppers and onions and let cook for 3-4 minutes; string with a wooden spoon.
4. Add in chicken broth then cover and reduce to simmer for 10 minutes. (The liquid will reduce)
5. When ready to serve stir in balsamic vinegar then bring the pot to the table and serve.

pork tenderloin, salt, freshly ground pepper, olive oil, garlic, red bell pepper, orange pepper, yellow onion, chicken broth, balsamic vinegar

Taken from www.yummly.com/recipe/Pork-Tenderloin-with-Peppers-and-Onions--1199007 (may not work)