Barcelona Style Pork Tenderloin With Sherry & Peppers

Recipe by HeatherFeather
READY IN: 25mins




  • 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.