1 pound pork tenderloin, cut crosswise into 8 equal pieces
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 teaspoon vegetable oil
1 cup dry sherry
1/2 teaspoon dry mustard
Roasted red peppers (optional)
Servings: 4
1. Press each pork tenderloin slice to 1-inch thickness. In small bowl, combine flour, salt, sugar, rosemary and pepper; blend well. Coat both sides of pork slices with flour mixture, shaking off any excess flour. Heat oil in nonstick fry pan over medium heat. Add pork slices; cook 3-4 minutes on each side. Remove from skillet, reserving drippings. Keep warm.
2. Add sherry and dry mustard to reserved drippings in skillet. Bring to a boil over medium heat; stir until mixture is reduced to half. Reduce heat to low; add cooked pork slices. Simmer 1-2 minutes; remove from heat. Arrange pork slices on serving plate; spoon half of sauce over slices. Pass remaining sauce. Serve with roasted red peppers, if desired.
Preparation Time: 20 minutes
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 teaspoon vegetable oil
1 cup dry sherry
1/2 teaspoon dry mustard
Roasted red peppers (optional)
Servings: 4
1. Press each pork tenderloin slice to 1-inch thickness. In small bowl, combine flour, salt, sugar, rosemary and pepper; blend well. Coat both sides of pork slices with flour mixture, shaking off any excess flour. Heat oil in nonstick fry pan over medium heat. Add pork slices; cook 3-4 minutes on each side. Remove from skillet, reserving drippings. Keep warm.
2. Add sherry and dry mustard to reserved drippings in skillet. Bring to a boil over medium heat; stir until mixture is reduced to half. Reduce heat to low; add cooked pork slices. Simmer 1-2 minutes; remove from heat. Arrange pork slices on serving plate; spoon half of sauce over slices. Pass remaining sauce. Serve with roasted red peppers, if desired.
Preparation Time: 20 minutes