Side Pannel
Pork Medallions with Sherry Almond Sauce
Pork Medallions with Sherry Almond Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 2 tb Olive oil; divided
- 2 Cloves garlic; halved
- 1/2 c Slivered onions
- 1 c Sliced almonds
- 1 md Red bell pepper; cored and
- -cut into thin strips
- 1 lb Pork tenderloin; sliced 1/3"
- -thick
- 2/3 c Golden or medium sherry
- Salt and pepper; to taste
- 2 tb Chopped parsley
Directions
Heat 1 tablespoon of the oil with the garlic in large nonstick skillet over
medium heat. Add almonds; cook and toss 3 to 5 minutes until lightly
browned. Remove almonds with slotted spoon; set aside. Add onions and bell
pepper to skillet; saute 5 minutes. Remove and set aside, add the remaining
oil to the skillet; increase heat to high and add pork. Saute, tossing
occasionally until cooked through, about 5 minutes. Reduce heat to medium.
Return bell pepper mixture to skillet. Add sherry. Cook until heated
through, about 2 minutes. Season with salt and pepper. Mix in almonds and
parsley. Serve with steamed rice or mashed potatoes.
Servings: 4
(PER PORTION: 422 Calories; 21 g Fat; 89 mg Cholesterol; 70 mg Sodium; 12 g
Carbohydrate; 3 g Fiber; 36 g Protein.)
medium heat. Add almonds; cook and toss 3 to 5 minutes until lightly
browned. Remove almonds with slotted spoon; set aside. Add onions and bell
pepper to skillet; saute 5 minutes. Remove and set aside, add the remaining
oil to the skillet; increase heat to high and add pork. Saute, tossing
occasionally until cooked through, about 5 minutes. Reduce heat to medium.
Return bell pepper mixture to skillet. Add sherry. Cook until heated
through, about 2 minutes. Season with salt and pepper. Mix in almonds and
parsley. Serve with steamed rice or mashed potatoes.
Servings: 4
(PER PORTION: 422 Calories; 21 g Fat; 89 mg Cholesterol; 70 mg Sodium; 12 g
Carbohydrate; 3 g Fiber; 36 g Protein.)
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