pork and peppers

This is a pan roasted pork tenderloin with those mini-multicolored bell peppers. Cooking Light says it
 has 222 calories per serving.  Yes, it has anchovies - you'll never know they are there and it adds the right flavor kick.

(Serves 4) Heat oven to 425 degrees.  Heat a large oven-proof skillet over medium-high heat.  Add 1 Tbs. oil to the pan; swirl to coat.  Sprinkle a trimmed 1 lb. pork tenderloin with salt and pepper. Add pork to the hot pan; cook 4 minutes.  Turn pork over; cook 1 more minute.  Cover pan with foil; bake for 5 minutes.  Remove and discard foil.  Bake an additional 5 minutes (to reach 145 degrees inside meat).  Place pork on cutting board; let stand 10 minutes.  Do not clean out the pan, you need it below.  Keep the oven on too.  Cut across grain in slices.

While pork rests, finish sauce and peppers.  Return pan to medium-high heat.  Mix 1/2 c. chicken broth, 1/2 tsp. cornstarch, 1/2 tsp. cider vinegar, and salt and pepper in a small bowl, stirring with a whisk.  Add broth mixture to hot pan; bring to a boil.  Cook 2 minutes or until sauce is slightly thickened.  Remove sauce from pan (don't clean the pan out yet - you still need it); keep warm.

Return pan to medium-high heat.  Add 1 Tbs. oil to pan; swirl to coat.  Add 1 tsp. chopped fresh thyme leaves, 4 crushed garlic cloves, 4 anchovy fillets (drained and finely minced), and 3 small multicolored bell peppers (cut into 1-1/2 inch strips) to pan; cook 1-1/2 minutes, stirring frequently.  Place pan in oven; bake at 425 degrees for 5 minutes.

Arrange pork slices and bell pepper mixture on a platter.  Sprinkle with more fresh thyme and some chopped fresh parsley.  Drizzle with sauce.