Rosemary Pork Tenderloin with Balsamic Peppers

1 5 - 5 1/2 pound pork tenderloin
2 tsp kosher salt
1 1/2 tsp freshly ground pepper
2 tbsp olive oil
3 tbsp minced garlic
2 tbsp minced fresh rosemary
Balsamic Peppers

Preheat oven to 400 degrees.  Trim fat from tenderloin.  Sprinkle all over with salt and pepper.  Heat oil in a roasting pan over medium high heat; add tenderloin.  Cook 6 to 8 minutes, turning often to brown all sides.  Remove tenderloin to a cutting board.  Rub tenderloin with garlic and 2 tbsp rosemary, pressing to adhere.  Return to pan.  Bake, uncovered for 40 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) 160 degrees (medium).  Remove tenderloin to a serving platter, let stand 10 minutes before slicing.  Arrange Balsamic Peppers around tenderloin.

Balsamic Peppers
2 large red bell peppers
2 large yellow bell peppers
1 red onion, cut into 8 wedges
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 tsp molasses
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 tbsp minced fresh rosemary

Cut peppers in half lengthwise, discard seeds and membranes.  Place pepper halves, skin side up on a large aluminum foil lined baking sheet, flatten peppers  with palm of hand.  Add onion to baking sheet.  Broil 5 1/2 inches away from heat 20 to 25 minutes or until peppers are blackened.  Place peppers in a zip-top plastic bag; seal, and let stand 15 minutes.  Peel skin from peppers, cut peppers into strips.  Whisk together vinegar and next 4 ingredients in a medium bowl; stir in rosemary.  Add pepper strips and onion to bowl; toss well.

The tenderloin and the peppers made for a nice, fancy meal that was easy to prepare
and inexpensive as well.  You can use beef tenderloin with this recipe too but I have always been a fan of a pork tenderloin.  After searing the meat I deglazed the pan with beef stock and made my brown gravy then while the skillet was hot so this saved me time rather than doing it just before I was ready to serve the meal.  My husband always likes to have gravy with meats like this so I just made a simple brown gravy to go along with this meal.  The method of broiling the peppers in the oven then putting them in a plastic bag for 15 minutes was a very handy tip.  The skin came right off the peppers after sitting in the steamy bag for that long.  The balsamic mixture could have used just a scosh more seasoning to me but all in all the peppers were good and the purple onion added a hint of sweet taste to the whole thing.  These recipes came from the Southern Living Christmas Cookbook.