BARCELONA STYLE PORK TENDERLOIN WITH SHERRY & PEPPERS

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Barcelona Style Pork Tenderloin With Sherry & Peppers image

Adapted from Bon Appetit. Please only use real sherry or wine in this - not the product labeled as "cooking sherry."

Provided by HeatherFeather

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

10 ounces pork tenderloin, trimmed of any fat, cut into 1/2 thick rounds
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
2 teaspoons Hungarian paprika, to taste
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2 tablespoons olive oil, as needed
1 red bell pepper, seeded and julienned
2 fresh garlic cloves, minced
2/3 cup dry sherry (NOT cooking sherry, real stuff only please) or 2/3 cup white wine

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.

Nutrition Facts : Calories 386, Fat 19.1, SaturatedFat 3.6, Cholesterol 92.1, Sodium 664, Carbohydrate 8.3, Fiber 2.3, Sugar 3.4, Protein 30.5

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