Name: Sherry Pork Saute
Yield: 6 servings
Ingredients: 2 pork tenderloins, sliced ¼-inch thick on the bias, each slice about 2 ounces/57 grams; Flour, for dredging; ¼ cup olive oil (60 ml); 1 large clove garlic, thinly sliced; ½ cup dry sherry (125 ml); 1 tsp sweet paprika (5 ml); handful large green Spanish olives; ⅓ cup whipping (35%) cream (75 ml); Coarse salt and freshly cracked black pepper, to taste; Chopped fresh parsley, to taste; 1 egg white; ½ cup sliced almonds (125 ml); Grated zest of 1 orange; 1 tsp sugar (5 ml); Course salt

Yields

6 servings

ingredients

Sherry Pork Saute

pork tenderloins, sliced ¼-inch thick on the bias, each slice about 2 ounces/57 grams

Flour, for dredging

cup olive oil (60 ml)

large clove garlic, thinly sliced

cup dry sherry (125 ml)

tsp sweet paprika (5 ml)

handful large green Spanish olives

⅓

cup whipping (35%) cream (75 ml)

Coarse salt and freshly cracked black pepper, to taste

Chopped fresh parsley, to taste

Almond Crunch

egg white

cup sliced almonds (125 ml)

Grated zest of 1 orange

tsp sugar (5 ml)

Course salt

Ingredient Substitution Guide

directions

Step 1

Dredge pork slices lightly in flour. Season the pork with salt and pepper.

Step 2

Heat the olive oil in a large skillet on medium high. Fry pork slices, cooking 3 to 4 pieces at a time depending on size of pan. Fry for 2 minutes per side until just golden and still pink in centre. Remove pork from pan and transfer to a plate. Repeat process until all pork slices are cooked, adding more olive oil to the pan if dry.

Step 3

Return same pan to medium high heat and sauté garlic for 1 minute until just golden. Add sherry, paprika, olives and cream. Season to taste with salt and pepper. Reduce for 2 to 3 minutes just to develop flavour and thicken sauce slightly.

Step 4

Transfer pork back to sauce and continue to cook for 1 minute until pork is just cooked through. Sprinkle with chopped parsley. Serve with Almond Crunch.

Step 5

Preheat oven to 350 degrees F.

Step 6

Whisk the egg white by hand until frothy. Add sliced almonds, orange zest, sugar and salt. Toss to combine well. Transfer to a baking sheet, lined with parchment paper and spread mixture out into a single layer. Bake in oven until golden and crisp, about 15 to 20 minutes until golden and crisp. Cool. Sprinkle over pork as garnish.

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Sherry Pork Saute

ingredients

Sherry Pork Saute

Almond Crunch

directions

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