BARCELONA STYLE PORK TENDERLOIN WITH SHERRY & PEPPERS
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
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
PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE
This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.
Provided by conniecooks
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7
PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE
Can't wait to try this recipe -- it has all the right ingredients! Plus it sounds quick and simple.
Provided by Bobbie
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211.2, Fat 9.1, SaturatedFat 4, Cholesterol 82.5, Sodium 81, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 24.3
MEXICAN PORK TENDERLOINS
We spoon the black bean salsa that accompanies this dish over grilled tenderloin slices. You can save on last-minute prep time by making the salsa and the cumin-coriander pork rub ahead. -Maria Chiarino of Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.
Nutrition Facts : Calories 257 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 550mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
PORK TENDERLOIN WITH PEPPERS
This is a very simple recipe that I got from my mother-in-law. We really enjoyed it when she made it and since then it has become a regular entree. Please follow directions carefully - and hope you enjoy.
Provided by waynejohn1234
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice pork thinly (this is easier to do when partially frozen).
- Saute over medium heat until well browned on each side. It should be crispy.
- Remove from pan.
- Add peppers plus 1/3 cup water.
- Stir 3 - 4 minutes.
- Add ginger, plum sauce and soya.
- Return pork to pan and stir 3 minutes.
- Do not boil.
Nutrition Facts : Calories 93.9, Fat 0.6, SaturatedFat 0.1, Sodium 709.8, Carbohydrate 20.9, Fiber 1.6, Sugar 2.2, Protein 2
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