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 WITH DRIED CHERRIES

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.

PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE

Steps:

• Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
• Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
• Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
• *Shitake mushrooms can be used in place of the regular mushrooms.