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Pan-Fry

Pork Tenderloin with Sherry Vinegar Pan Sauce
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, 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)
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Pork Tenderloin with Sherry Vinegar Pan Sauce

Pork Tenderloin with Sherry Vinegar Pan Sauce

Pork Tenderloin with Sherry Vinegar Pan Sauce
  • Servings:Serves 8
  • Prep Time:0 minutes
  • Cook Time:18 minutes
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, jalapeño, 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

 
 
 
 
 
 
 
 
 
 
 
 
 
 
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