Braised Pork with Three Peppers: Adapted from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Lynne Rossetto Kasper, The Splendid Table)

Serves 3 to 4

* Extra-virgin olive oil
* 1 pork tenderloin, cut into 1/2-inch slices and then cut into 1/2-inch strips
* 1/4 teaspoon salt
* 1/4 teaspoon fresh-ground black pepper
* 2 teaspoons coarse chopped fresh rosemary leaves
* 1 each large sweet red and yellow peppers, cored, seeded, and cut into 2-inch pieces
* 1 medium-hot fresh chile, such as Red Jalapeño, Hungarian Wax or Cubanelle, seeded and cut into 2-inch pieces
* 1/2 medium onion, thin sliced
* 2 large cloves garlic, minced
* 3 oil-packed anchovy fillets, rinsed
* 2 bay leaves
* 1/2 cup red wine vinegar
* 1/4 cup white or red wine
* 1/2 cup water
* 4 whole canned tomatoes, drained

1. Lightly film a 12-inch straight-sided sauté pan (not nonstick) with olive oil. Set over medium-high heat. Roll the pork in salt, pepper and rosemary. Toss in the hot oil just to sear (the meat should be pink inside). Remove from the pan and set aside.

2. Keep the heat medium-high as you add the peppers, chile, onion, garlic, anchovy, and bay leaves. Sauté over medium-high to soften the peppers.

3. Add the vinegar, stirring to scrape up all the brown glaze on the bottom of the pan. Boil down to nothing. Repeat the same process with the wine.

4. Add the water and tomatoes, crushing them with you hands as they go into the pan. Adjust heat so sauce simmers gently. Cook, uncovered, 5 to 10 minutes. Taste for seasoning and intense flavor. Blend in the pork and all of its juices. Simmer gently 2 to 3 minutes to cook through. Serve hot piled in a bowl.