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PORK: $
1 tablespoon canola oil
1 (1-pound) pork tenderloin, trimmed
5/8 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1/2 cup unsalted chicken stock (such as Swanson)
1/2 teaspoon cornstarch
1/2 teaspoon cider vinegar $
PEPPERS:
1 tablespoon canola oil $
2 teaspoons chopped fresh thyme, divided
4 garlic cloves, crushed
4 anchovy fillets, drained and finely minced
3 small multicolored bell peppers, cut into 1 1/2-inch strips
2 tablespoons fresh flat-leaf parsley leaves
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1st Keep
 ninman
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