Best 3 Barcelona Style Pork Tenderloin With Sherry Peppers Recipes
Get ready for a culinary journey to the vibrant streets of Barcelona with our exploration of the iconic "Barcelona Style Pork Tenderloin with Sherry Peppers". This delectable dish captures the essence of Catalan cuisine, tantalizing your taste buds with a harmonious blend of savory and sweet flavors. Imagine succulent pork tenderloin, marinated in a vibrant blend of aromatic herbs and spices, then grilled to perfection, and accompanied by a chorus of sautéed peppers, all harmoniously united in a rich and flavorful sherry sauce. This is not just a meal; it's an experience that will transport you to the heart of Barcelona, leaving you craving more.
Here are our top 3 tried and tested recipes!
BARCELONA STYLE PORK TENDERLOIN WITH SHERRY & PEPPERS
Adapted from Bon Appetit. Please only use real sherry or wine in this - not the product labeled as "cooking sherry."
Provided by HeatherFeather
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Set out a sheet of wax paper on a hard, flat surface.
- Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
- Place flattened slices into a large ziptop type plastic bag.
- Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices.
- Heat about 1 Tbsp oil in a large skillet over medium-high heat.
- Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
- Add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.
- Add sherry or wine and bring to a boil.
- Let boil until reduced by 1/3 (about a minute).
- Return pork to the skillet and cook until heated through, about another minute or two.
- Make sure pork is cooked all the way through, but still moist.
- Remove pork to plates and ladle sauce on top.
Nutrition Facts : Calories 386, Fat 19.1, SaturatedFat 3.6, Cholesterol 92.1, Sodium 664, Carbohydrate 8.3, Fiber 2.3, Sugar 3.4, Protein 30.5
PORK TENDERLOIN WITH DRIED CHERRIES
Cherries pair beautifully with pork, and this wonderful dish takes only minutes to cook. It's fabulous both for weeknights and serving to dinner guests. -Kathy Fox, Goodyear, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.
Nutrition Facts : Calories 269 calories, Fat 12g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.
PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE
Can't wait to try this recipe -- it has all the right ingredients! Plus it sounds quick and simple.
Provided by Bobbie
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
- Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
- Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
- *Shitake mushrooms can be used in place of the regular mushrooms.
Nutrition Facts : Calories 211.2, Fat 9.1, SaturatedFat 4, Cholesterol 82.5, Sodium 81, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 24.3
Tips and Conclusion
Achieving the perfect Barcelona-style pork tenderloin with sherry and peppers requires careful attention to detail and a blend of flavors. Here are some essential tips to ensure a successful dish:
- Choose the Right Tenderloin: Select a pork tenderloin that is firm and evenly colored, without any signs of bruising or discoloration.
- Marinate the Tenderloin: Marinating the pork tenderloin in a mixture of sherry, garlic, paprika, and olive oil enhances its flavor and keeps it moist during cooking.
- Sear and Cook Properly: Sear the tenderloin over high heat to create a caramelized crust, then reduce the heat and continue cooking until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Use Quality Sherry: Opt for a dry or semi-dry sherry for the marinade and sauce to impart a rich, nutty flavor.
- Balance the Flavors: Ensure a harmonious balance between the sweetness of the peppers, the tanginess of the tomato sauce, and the savory flavors of the pork and sherry.
- Garnish Wisely: Enhance the presentation of the dish with fresh parsley, a sprinkle of paprika, or a drizzle of olive oil.
In conclusion, the "Barcelona-Style Pork Tenderloin with Sherry and Peppers" is a culinary delight that combines the vibrant flavors of Spain into a delectable dish. This recipe offers a unique blend of sweet, savory, and tangy flavors that will tantalize your taste buds. By following the tips and techniques outlined in this article, you can create an unforgettable meal that captures the essence of Barcelona's culinary heritage.
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