Pork Tenderloin with Red and Yellow Peppers

This recipe calls for anchovies...yeah, I'll be leaving those out.  I will also have to leave out the olives (the suggested substitute)  Chris won't eat those.  This is another recipe from Cooking Light and the photograph is lovely and colorful.  I am sure this will be delicious served with mashed potatoes or noodles.

1 (1lb.) pork tenderloin, trimmed and cut crosswise into 1 inch thick medallions
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. olive oil
1 1/2 tsp. chopped fresh rosemary, divided
4 canned anchovey 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 tsp. balsamic vinegar

Heat a large skillet over medium high heat.  Sprinkle pork with salt and pepper.  Add oil to pan; swirl to coat.  Add pork to pan; cook for 5 minutes.  Reduce heat to medium; turn pork over.  Add 1 tsp. rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done.  Drizzle with balsamic.  Top with remaining 1/2 tsp. rosemary.