Description:
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.
Ingredients:
1 large pork tenderloin, about 1 1/2 pounds
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
1 celery rib, chopped
Instructions:
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.
To serve, slice tenderloin and serve with vegetables and hot cooked rice. Garnish with chopped cilantro and accompany with a fruit salad.
Nutritional Information:
Calories: 230
Fat: 9 grams
Cholesterol: 75 milligrams
Carbohydrates: 8 grams
Protein: 26 grams
Sodium: 250 milligrams
Saturated Fat: 2 grams
Fiber: 2 grams
