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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 lb pork tenderloin, cut crosswise into 8 equal pieces
1/4 cup flour
1/4 tsp salt, dried rosemary leaves, crushed and pepper
1/2 tsp sugar
1 tsp oil
1 cup dry sherry
1/2 tsp dry mustard
Roasted red peppers
Press each tenderloin slice to 1 inch thickness.
In a small bowl, combined flour, sugar and spices, blend well. Coat both sides of pork with flour mixture, shaking off excess flour.
Heat oil in skilled and brown pork slices on each side 3-4 minutes. Remove from skillet, reserving drippings. Keep warm.
Add sherry and dry mustard to reserved drippings in skillet. Bring to a boil over medium heat, stir until mixture is reduced to half. Reduce heat to low, add cook pork slices. Simmer 1-2 minutes, remove from heat.
Arrange pork on serving platter, spoon half of sauce over slices. Pass remaining sauce. Serve with roasted red peppers.
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SHERRIED PORK TENDERLOIN
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 lb pork tenderloin, cut crosswise into 8 equal pieces
1/4 cup flour
1/4 tsp salt, dried rosemary leaves, crushed and pepper
1/2 tsp sugar
1 tsp oil
1 cup dry sherry
1/2 tsp dry mustard
Roasted red peppers
Press each tenderloin slice to 1 inch thickness.
In a small bowl, combined flour, sugar and spices, blend well. Coat both sides of pork with flour mixture, shaking off excess flour.
Heat oil in skilled and brown pork slices on each side 3-4 minutes. Remove from skillet, reserving drippings. Keep warm.
Add sherry and dry mustard to reserved drippings in skillet. Bring to a boil over medium heat, stir until mixture is reduced to half. Reduce heat to low, add cook pork slices. Simmer 1-2 minutes, remove from heat.
Arrange pork on serving platter, spoon half of sauce over slices. Pass remaining sauce. Serve with roasted red peppers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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