Almond Pork Tenderloin Skillet
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Marinate the tenderloin overnight in the refrigerator, and finish preparation just before dinner. This skillet supper is on the table in fewer than 30 minutes. Accompany with hot cooked rice and a fresh fruit salad.
INGREDIENTS
1 large pork tenderloin, about 1-1/2 pounds
2 tablespoons soy sauce
2 cloves garlic, crushed
1 teaspoon olive oil
1 carrot, peeled and diced
1/2 cup dry sherry
1/2 teaspoon ground black pepper
1/2 cup ground almonds
1 cup chopped onion
1 celery rib, choppedIn small bowl stir together sherry, soy sauce, pepper and garlic; pour over pork in a self-sealing bag. Seal bag; marinate in refrigerator at least 1 hour or overnight.
Remove pork from marinade, reserving marinade; pat dry. Coat pork with almonds.
Heat oil in a 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 10 to 12 minutes.
To serve, slice tenderloin and serve with vegetables and hot cooked rice. Garnish with chopped cilantro and accompany with a fruit salad.
Makes 6 servings