Rinse the Pork Fillet Medallions under cold running water and pat dry with kitchen paper, brush with oil and sprinkle over the rosemary. Set the Pork aside to allow it to come to room temperature.
Heat the remaining oil in a large pan and add the onions, peppers and garlic cooking for 4-5 minutes stirring occasionally. Deglaze the pan with the wine and bring to the boil, reduce the temperature and simmer for approximately 20 minutes until nearly all the liquid has evaporated. Add the olives and season with salt and pepper, set aside to keep warm.
Preheat a griddle pan to medium and sear the Pork Fillet Medallions on both sides for approximately 2-3 minutes, remove from the pan and rest in a warm place for 5 minutes. Season with salt and pepper and serve with the braised peppers.
Serve with sautéed potatoes with garlic and parsley butter.
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