Ingredients

  • 1 pork tenderloin (1 1/2 pound)
  • 1/2 cup dry sherry
  • 2 tablespoons soy sauce
  • 1/2 teaspoon black pepper
  • 2 cloves garlic (crushed)
  • 1/2 cup ground almonds
  • 1 teaspoon olive oil
  • 1 cup onion (chopped)
  • 1 carrot (peeled and diced)

Directions

  1. 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.
  2. 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 12-15 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  3. To serve, slice tenderloin and serve with vegetables and hot cooked rice. Garnish with chopped cilantro.
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