1 pork tenderloin or pork bone-less
center cut (about 3 lbs.)
1 qt. jar sweet peppers, sliced
Salt and pepper to taste

Slice the pork very thin; saute in a little olive oil. Cook sliced pork medallions a little on each side. Remove and drain on paper towels until all are cooked. In a casserole dish, combine cooked pork and sliced peppers and some or all of the juice. Add salt and pepper to taste and heat in a 350F. degree oven for about 10 minutes. Serve with crusty Italian bread.

Recipe submitted by Henry