Seared Pork Medallions with Sherried Pan Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • Directions:

    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.

    Brief Description

    Seared pork medallions with red bell pepper and garlic in a sherry sauce.

    Main Ingredient:

    pork tenderloin

    Category:  Pork

    Cuisine:  Spanish

    Prep Time: 20 min
    Cook Time: 10 min


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    Posted On:

    December 6, 2018

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