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."
- 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
- 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.
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.
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.
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.