Pork Tenderloin with Sherry Vinegar Pan Sauce
Nutrition
Calories: 270 kcalCarbohydrates: 6 gProtein: 31 gFat: 12 gSaturated Fat: 3.5 gCholesterol: 95 mgSodium: 200 mg
Ingredients
- 2 Tbsp. flour
- 1 2 1/2 lb. pork tenderloin, cut in half
- 1 Tbsp. olive oil
- 1 tsp. minced garlic
- 1 shallot finely chopped
- ½ jalapeno pepper deveined and seeded, finely chopped
- ¼ tsp. kosher salt or to taste
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. sherry vinegar
- ¾ cup low-sodium fat-free chicken broth
- 2 tsp. Nature's Place Almond Butter
- 1 Tbsp. honey
- 2 Tbsp. thinly sliced chives or chive stems optional garnish
Instructions
- 1. Evenly sprinkle flour on all sides of tenderloin halves. Heat oil in a large nonstick skillet over medium heat. Place the tenderloin pieces in the pan and cook for 6 minutes, until nicely golden and crispy. Turn each piece and cook for another 4 to 6 minutes, until golden. Transfer to a plate and tent with foil.
- 2. Add garlic, shallot, jalapeño, salt, and pepper to pan and cook until fragrant, about 30 seconds. Add lemon juice, vinegar, and broth. Stir well and simmer until slightly reduced, about 3 minutes. Add almond butter and honey. Whisk until evenly blended and somewhat thickened, about 2 minutes.
- 3. Slice the tenderloin into 1⁄2-inch-thick slices. The pork should still be very pink inside. Return slices and any cooking juices to the pan. Cook for 1 minute, and then turn each piece of pork to finish cooking. The slices should be barely pink and still juicy.
- 4. To serve, place on a platter or divide tenderloin among 4 plates and drizzle with sauce. Garnish with chives, if using.
- Source: Fresh Magazine September, October 2010