Shannon, this sounds great, but I have a question: is there a substitute that I can use for the sherry? I don't keep sherry or wine or anything else like it in my pantry. Would some kind of broth or plain water do just as well? Thanks.
Jennifer On 7/31/10, Shannon Hannah <[email protected]> wrote: > 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
