Seared Pork Medallions with Sherried Pan SauceTell a Friend
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Seared pork medallions with red bell pepper and garlic in a sherry sauce.
Prep Time: 20 min(s)
Cook Time: 10 min(s)
Recipe Type: Public
Posted By: DeviTitus
Posted On: Dec 06, 2018
Number of Servings:
- 1 - pork tenderloin (1o oz.) cut crosswise into 1/2-inch thick slices
- 1 tablespoons - chopped fresh rosemary
- 2 teaspoons - paprika
- 1/2 teaspoons - salt
- 1/4 teaspoons - pepper
- 3 tablespoons - olive oil
- 1 - red bell pepper thinly sliced
- 2 cloves - garlic minced
- 2/3 cups - medium dry sherry
Place pork slices between 2 sheets of plastic wrap. Using mallet, flatten to 1/3-inch thickness.
Combine rosemary, paprika, salt and pepper in a small bowl. Sprinkle pork on both sides with spice mixture.
Heat olive oil in large nonstick skillet over medium-high heat. Saute pork until beginning to brown, about 1 minute per side. Transfer to a plate.
Add bell pepper to same skillet; saute for 2 minutes. Add garlic and saute until bell pepper begins to soften, about 1 minute longer. Add sherry. Boil until reduced by 1/3, about 1 minute.
Return pork to skillet. Cook until heated through, about 1 minute. Arrange pork on 2 plates; top with bell pepper and sauce.