I also brought back from the farmers market a couple weekends ago some beautiful cubano (I think) peppers. Really mild and sweet and crisp, in variegated shades of green and red and yellow. These I decided to prepare as pork tenderloin with red and yellow bell peppers because the photo looked delish, I love anchovies, *and* I just happened to have a pork tenderloin in the freezer.
Other than using cubano peppers in place of bell peppers, the only changes I made were adding some sliced Vidalia onion (left over from the last recipe) and using dried rosemary instead of fresh.
My pork did not turn out nearly as beautifully caramelized as the meat on the CL website. How could it when the pan is only heated to medium?! Instead, it was a really unappealing gray color. (Incidentally, I hate when the picture doesn't look like what the recipe would look like when you prepare it exactly...like when the recipe says diced and in the picture something is clearly sliced into strips. >:( Hate that.)
Other than looking kind of gross (hence, no picture), this was fine, at best. It certainly did not do those beautiful peppers justice.
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