Zutaten für Barcelona Style Pork Tenderloin With Sherry Peppers
- 1 lb pork tenderloin
- 1 tsp dried rosemary
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dry sherry
- wax paper
- dry white wine (optional)
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Zubereitung von Barcelona Style Pork Tenderloin With Sherry Peppers
- Place two sheets of wax paper on a hard, flat surface.
- Place pork tenderloin medallions (about 1 pound) between the wax paper sheets. Using a meat mallet, gently pound the pork to 1/4-inch thickness.
- Transfer the flattened pork to a large resealable plastic bag.
- In a small bowl, combine 1 tablespoon paprika, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add the spice mixture to the bag with the pork. Seal the bag and shake to coat the pork evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook the pork medallions for 1-2 minutes per side, until lightly browned. Remove the pork from the skillet and set aside in a covered dish to keep warm.
- Add 1 tablespoon olive oil to the skillet (if needed). Add 1 red bell pepper, thinly sliced, and 2 cloves garlic, minced. Sauté for 2-3 minutes, until the bell pepper softens slightly.
- Pour in 1/2 cup dry sherry (or dry white wine) and bring to a boil.
- Reduce the heat to low and simmer until the sauce has reduced by about 1/3, approximately 5-7 minutes.
- Return the pork medallions to the skillet. Cook for 1-2 minutes, or until heated through.
- Ensure the pork is cooked to an internal temperature of 145°F (63°C).
- Serve the pork medallions topped with the sherry pepper sauce.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
13g
Fat
18g
Carbs
2g
