Pork medallions with sherry almond sauce

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil; divided
2 Cloves garlic; halved
½ cup Slivered onions
1 cup Sliced almonds
1 medium Red bell pepper; cored and cut into thin strips
1 pounds Pork tenderloin; sliced 1/3\" thick
⅔ cup Golden or medium sherry
Salt and pepper; to taste
2 tablespoons 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.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998

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