1/2tspor more, to taste ground black pepper, divided
1/8th tsp.or more, to taste salt
2tbspolive oil
4clovesminced garlic
2anchovy fillets or 1 tsp anchovy paste
2c.cherry tomatoeshalved
1/4c.pitted oil-cured olives
1tbspcapersrinsed
1/4cdry white wine
Instructions
Sprinkle pork with ¼ teaspoon pepper and salt (or more, to taste.) Add 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the pork. Cook, turning once, until browned and an instant-read thermometer registers 140°F, about 8 minutes. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers and the remaining ¼ teaspoon pepper; cook, stirring, for 1 minute. Add wine and crush the tomatoes with a potato masher or spoon. Simmer until the sauce is thickened, 2 to 4 minutes. Return the pork and any juices to the pan, turning to coat with the sauce.
Notes
Side Dishes adapted from: Bird's Eye Orzo Risotto with Peas and Savory Italy by Michele Scicolone Carrots in Marsala.