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Seared Pork Medallions with Sherried Pan Sauce

Recipe Introduction


Source: Bon Appetit-9/01





List of Ingredients



• 1 (10 ounce) pork tenderloin, cut crosswise into 1/2-inch-thick slices
  
• 1 tablespoon chopped fresh rosemary
  
• 2 teaspoons paprika
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 3 tablespoons olive oil
  
• 1 red bell pepper, thinly sliced
  
• 2 cloves garlic, minced
  
• 2/3 cup medium-dry Sherry
  






Instructions



1. Place pork slices between 2 sheets of plastic wrap. Using a meat mallet, flatten to 1/3-inch-thick. Combine rosemary, paprika, salt and pepper in small bowl. Sprinkle pork on both sides with spice mixture.
   
   
2. Heat oil in large nonstick skillet over medium-high heat. Saute pork until beginning to brown, about 1 minute per side. Trnsfer to plate. Add bell peppers to same skillet; saute 2 minutes. Add garlic and saute until bell peppers begin to soften, about 1 minute longer. Add Sherry. Boil until reduced by 1/3, about 1 minute. Return pork to skillet. Cook until heated through, about 1 minute. Arrange pork on 2 plates; top with bell pepper and sauce.
   
   
3. Servings: 2