Pork Tenderloin With Red And Yellow Peppers

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1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons chopped fresh rosemary, divided

4 canned anchovy fillets, drained and mashed

3 garlic cloves, thinly sliced

1 red bell pepper, cut into 1 1/2-inch strips

1 yellow bell pepper, cut into 1 1/2-inch strips

2 teaspoons balsamic vinegar

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