Barcelona Style Pork Tenderloin With Sherry & Peppers

Total Time
25mins
Prep 15 mins
Cook 10 mins

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

Ingredients Nutrition

Directions

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

5 5

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.

5 5

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.

4 5

This looked like something different that I could do with pork tenderloin, which we eat frquently. It was very tasty, and the pork incredibly tender - but it was one of those "trash the kitchen" preparations, when you are working on sides at the same time. Luckily, I have a warming drawer, so there was a small reprieve in timing before you have to start with the peppers and complete. I placed the medallions in the bag with the seasonings about 30 minutes before I began browning. I think adding to the seasoning mix amounts would be helpful, since they are absorbed by the pork fairly quickly, and aren't really "coated", if you let them sit. I MIGHT do this again, if I am planning VERY simple, or pre-prepared sides. Thanks for posting. I like to try new taste sensations.