Sherried Pork Tenderloin
Easy elegance for weekend or weekday dining. Serve with wild rice and steamed asparagus.
1 pound pork tenderloin, cut crosswise into 8 equal pieces
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
1 cup dry sherry
1/2 teaspoon dry mustard
Roasted red pepper strips for garnish (optional)
- Press each pork tenderloin slice to 1-inch thickness.
- In small bowl, combine flour, salt, sugar, rosemary and pepper; blend well. Coat both sides of pork slices with flour mixture, dredging both sides of pork slices with flour mixture, shaking off any excess flour.
- Heat oil in nonstick frypan over medium heat. Add pork slices; cook 3 to 4 minutes on each side. 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 cooked pork slices. Simmer 1 to 2 minutes; remove from heat.
- Arrange pork slices on serving plate; spoon half of sauce over slices. Pass remaining sauce. Serve garnished with roasted red peppers strips, if desired.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.