Almond Pork Tenderloin Skillet 10 minutes prep, 20 minutes cook Ingredients: 1 pork tenderloin, 1 1/2 pound 1/2 cup dry sherry 2 tablespoons soy sauce 1/2 teaspoon ground black pepper 2 cloves garlic, crushed 1/2 cup ground almonds 1 teaspoon olive oil 1 cup chopped onion 1 carrot, peeled and diced Cooking Directions: In small bowl stir together sherry, soy sauce, pepper and garlic; pour over pork in a self-sealing bag. Seal bag; marinate in refrigerator 1 hour. Remove pork from marinade, reserving marinade; pat dry. Coat pork with almonds. Heat oil in large skillet over medium heat. Brown pork on all sides, about 5 minutes, turning carefully. Reduce heat to low, add reserved marinade, onion, carrot and celery; cover and simmer 10-12 minutes until internal temperature on a thermometer reads 160 degrees F. To serve, slice tenderloin and serve with vegetables and hot cooked rice. Serves 6. Wine suggestion: Serve with a chilled rose or vin gris. Serving Suggestions: Marinate the tenderloin overnight in the refrigerator, and finish preparation just before dinner. This skillet supper is on the table in fewer than 30 minutes. Accompany with a fresh fruit salad.
Nutrition: Calories: 211 calories Protein: 26 grams Fat: 8 grams Sodium: 250 milligrams Cholesterol: 75 milligrams Saturated Fat: 2 grams Carbohydrates: 8 grams Fiber: 2 grams _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
