Barcelona Style Pork Tenderloin With Sherry Peppers Recipes

BARCELONA STYLE PORK TENDERLOIN WITH SHERRY & PEPPERS

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.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

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.