Hannaford homepage

Find & Shop a Store:

0 itemsView Shopping List:

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Pork Tenderloin with Sherry Vinegar Pan Sauce

Pork Tenderloin with Sherry Vinegar Pan Sauce

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 18 minutes

Ingredients: Add ingredients to List

2 tablespoons flour
1 each (2 1/2 lb.) pork tenderloin, cut in half
1 tablespoon olive oil
1 teaspoon minced garlic
1 each Shallot, finely chopped
1/2 each jalapeno pepper, deveined and seeded, finely chopped
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon Fresh lemon juice
3 tablespoons Sherry vinegar
3/4 cup low-sodium, fat-free chicken broth
2 teaspoons Nature's Place almond butter
1 tablespoon honey
2 tablespoons thinly sliced chives or chive stems (optional garnish)

directions:

1. Evenly sprinkle flour on all sides of tenderloin halves. Heat oil in a large nonstick skillet over medium heat. Place the tenderloin pieces in the pan and cook for 6 minutes, until nicely golden and crispy. Turn each piece and cook for another 4 to 6 minutes, until golden. Transfer to a plate and tent with foil.
2. Add garlic, shallot, jalape?o, salt, and pepper to pan and cook until fragrant, about 30 seconds. Add lemon juice, vinegar, and broth. Stir well and simmer until slightly reduced, about 3 minutes. Add almond butter and honey. Whisk until evenly blended and somewhat thickened, about 2 minutes.
3. Slice the tenderloin into 1/2-inch-thick slices. The pork should still be very pink inside. Return slices and any cooking juices to the pan. Cook for 1 minute, and then turn each piece of pork to finish cooking. The slices should be barely pink and still juicy.
4. To serve, place on a platter or divide tenderloin among 4 plates and drizzle with sauce. Garnish with chives, if using.
Source: Fresh Magazine September, October 2010

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
2 tablespoons flour  
1 each (2 1/2 lb.) pork tenderloin, cut in half  
1 tablespoon olive oil  
1 teaspoon minced garlic  
1 each Shallot, finely chopped  
1/2 each jalapeno pepper, deveined and seeded, fin  
1/4 teaspoon kosher salt, or to taste  
1/4 teaspoon freshly ground black pepper  
1 tablespoon Fresh lemon juice  
3 tablespoons Sherry vinegar  
3/4 cup low-sodium, fat-free chicken broth  
2 teaspoons Nature's Place almond butter  
1 tablespoon honey  
2 tablespoons thinly sliced chives or chive stems  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 270 kcal (13%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 4 g (17%)
Cholesterol 95 mg (31%)
Sodium 200 mg (8%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 0 g (0%)
Protein 31 g (51%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading