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    You are in: Home / Recipes / Barcelona Style Pork Tenderloin With Sherry & Peppers Recipe
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    Barcelona Style Pork Tenderloin With Sherry & Peppers

    Barcelona Style Pork Tenderloin With Sherry & Peppers. Photo by HeatherFeather

    1/1 Photo of Barcelona Style Pork Tenderloin With Sherry & Peppers

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    HeatherFeather's Note:

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

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    Units: US | Metric


    1. 1
      Set out a sheet of wax paper on a hard, flat surface.
    2. 2
      Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
    3. 3
      Place flattened slices into a large ziptop type plastic bag.
    4. 4
      Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices.
    5. 5
      Heat about 1 Tbsp oil in a large skillet over medium-high heat.
    6. 6
      Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
    7. 7
      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.
    8. 8
      Add sherry or wine and bring to a boil.
    9. 9
      Let boil until reduced by 1/3 (about a minute).
    10. 10
      Return pork to the skillet and cook until heated through, about another minute or two.
    11. 11
      Make sure pork is cooked all the way through, but still moist.
    12. 12
      Remove pork to plates and ladle sauce on top.

    Ratings & Reviews:

    • on November 15, 2003


      You recipe sounded great, so I decided to make it tonight for supper. It turned out lovely, and we enjoyed it on a bed of rice. I did find I had to reduce the sauce longer than 1 minute, as it was very thin. So I gave it 5 minutes at medium heat, scraping the bottom for extra flavour. Thank you, we will make it again.

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    • on May 10, 2003


      Very good and easy! I used extra garlic and rosemary. Thanks for a delish recipe! Next time I may saute some mushrooms in the sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2005


      a good recipe, easy to make. I also added flour to coat the pork (therefore probably should have added more rosemary). Used mushrooms instead of peppers. Everyone enjoyed it. Definitely will serve to company because it is easy and quick. Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Barcelona Style Pork Tenderloin With Sherry & Peppers

    Serving Size: 1 (301 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 386.0
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 3.6 g
    Cholesterol 92.1 mg
    Sodium 664.0 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 2.3 g
    Sugars 3.3 g
    Protein 30.4 g

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