Forktionary

Barcelona Style Pork Tenderloin With Sherry Peppers Recipe

Experience the vibrant flavors of Barcelona with this succulent pork tenderloin recipe! Tender pork medallions are pounded thin, then infused with a smoky paprika rub before a quick sear. A rich sherry sauce, bursting with sweet bell peppers and fragrant garlic, elevates this dish to a culinary masterpiece. **Important:** Use real sherry or wine, not cooking sherry for the authentic taste. Impress your friends and family with this easy, yet elegant, 25-minute meal!

Prep Time 15 mins
Cook Time 25 mins
Calories 386 kcal
Protein 60g
Rating 4.6 (8 Reviews)
Barcelona Style Pork Tenderloin With Sherry Peppers 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Barcelona Style Pork Tenderloin With Sherry Peppers

  1. Place two sheets of wax paper on a hard, flat surface.
  2. 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.
  3. Transfer the flattened pork to a large resealable plastic bag.
  4. In a small bowl, combine 1 tablespoon paprika, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  5. Add the spice mixture to the bag with the pork. Seal the bag and shake to coat the pork evenly.
  6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  7. 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.
  8. 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.
  9. Pour in 1/2 cup dry sherry (or dry white wine) and bring to a boil.
  10. Reduce the heat to low and simmer until the sauce has reduced by about 1/3, approximately 5-7 minutes.
  11. Return the pork medallions to the skillet. Cook for 1-2 minutes, or until heated through.
  12. Ensure the pork is cooked to an internal temperature of 145°F (63°C).
  13. Serve the pork medallions topped with the sherry pepper sauce.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

13g

Fat

18g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes European Mediterranean Healthy Gluten Free Keto One Pot Meals 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation For 1 Or 2 Very Low Carbs Main Dish Pork Vegetables Spanish European Stove Top Dietary Low Carb Low In Something Meat Pork Loins Peppers Equipment Number Of Servings