Best Barcelona Style Pork Tenderloin With Sherry Peppers Recipes

BARCELONA STYLE PORK TENDERLOIN WITH SHERRY & PEPPERS

Steps:

• Set out a sheet of wax paper on a hard, flat surface.
• Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
• Place flattened slices into a large ziptop type plastic bag.
• Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices.
• Heat about 1 Tbsp oil in a large skillet over medium-high heat.
• Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
• Add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.
• Add sherry or wine and bring to a boil.
• Let boil until reduced by 1/3 (about a minute).
• Return pork to the skillet and cook until heated through, about another minute or two.
• Make sure pork is cooked all the way through, but still moist.
• Remove pork to plates and ladle sauce on top.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

Steps:

• Heat 10 " skillet.
• Add oil.
• Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
• Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
• Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
• Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
• Add meat back to pan, along with herbs.
• Reduce heat, cover and simmer 15 -20 minutes.

MEXICAN PORK & PEPPERS

Steps:

• Brown the pork in the oil and set aside.
• Add the onion, garlic and cumin.
• Cook until the onions are transparent.
• Return the meat to the pan.
• Add peppers.
• Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
• Bring to a boil, simmer covered about 1 1/2 hours.
• Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
• Stir in the lime juice.
• Serve over cooked rice, sprinkle with the toasted almonds.

PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE

Steps:

• Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
• Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
• Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
• *Shitake mushrooms can be used in place of the regular mushrooms.

SPICY PORK TENDERLOIN WITH POTATOES AND PEPPERS

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Season the pork with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place it on one side of the skillet; place the potatoes and garlic on the other side and season with 1/2 teaspoon salt. Cook, stirring the potatoes and turning the pork, until the pork is browned on all sides, 6 to 8 minutes.
• Add the wine, broth, and cherry peppers. Reduce heat to medium-low and cook, covered, until the pork is cooked through and the potatoes are tender, 12 to 15 minutes.
• Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
• Stir the parsley into the potatoes and serve with the sliced pork.

SANGRIA BARCELONA

Steps:

• Make simple syrup by combining water and sugar in saucepan. Stir over low heat until sugar is dissolved. Cover pan and simmer 2 minutes. Remove from heat.
• In large pitcher, mix together wine, club soda, juices, cognac, fruit slices and cinnamon sticks.
• Stir in simple syrup.
• Mix all together and chill.
• Stir again, then serve in a clear glass pitcher over ice cubes.
• Enjoy!