Recipe Detail

Seared Pork Medallions with Sherried Pan Sauce

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  1. 1 - pork tenderloin (1o oz.) cut crosswise into 1/2-inch thick slices
  2. 1 tablespoons - chopped fresh rosemary
  3. 2 teaspoons - paprika
  4. 1/2 teaspoons - salt
  5. 1/4 teaspoons - pepper
  6. 3 tablespoons - olive oil
  7. 1 - red bell pepper thinly sliced
  8. 2 cloves - garlic minced
  9. 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.


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