Sherried Pork Tenderloin Recipe
Your search for great sherried pork tenderloin ends now. The primary ingredient in sherried pork tenderloin is always pork. Serve your family this delectable sherried pork tenderloin today. They are gonna love it!
Ingredients
1 pork tenderloin
2 eggs
1/2 cup all-purpose flour
Salt
4 tablespoons butter or margarine
2 tablespoons salad oil
3/4 cup water
2 tablespoons dry sherry
1/8 teaspoon pepper
1 tablespoon chopped parsley
Directions
1. On cutting board, with sharp knife held in slanting position, almost parallel to cutting surface, cut tenderloin crosswise into 1/4 inch-thick slices. With meat mallet or dull edge of French knife, pound each slice to about 1/8 inch thickness.
2. In pie plate with fork, beat eggs. On waxed paper, mix flour and 1/2 teaspoon salt. Dip tenderloin pieces in egg, then in flour mixture to coat.
3. In 12-inch skillet over medium-high heat, heat butter or margarine and salad oil until hot. Add tenderloin pieces, a few at a time, and cook until lightly browned on both sides, about 3 to 4 minutes, removing pieces to plate as they brown.
4. Into drippings in skillet, stir water, sherry, pepper, and 1/4 teaspoon salt, stirring to loosen brown bits from bottom of skillet; return tenderloin pieces to skillet. Over medium-high heat, heat to boiling; cook about 2 minutes to blend flavors, stirring occasionally. Spoon tenderloin pieces with sauce onto warm platter; sprinkle with parsley.
2. In pie plate with fork, beat eggs. On waxed paper, mix flour and 1/2 teaspoon salt. Dip tenderloin pieces in egg, then in flour mixture to coat.
3. In 12-inch skillet over medium-high heat, heat butter or margarine and salad oil until hot. Add tenderloin pieces, a few at a time, and cook until lightly browned on both sides, about 3 to 4 minutes, removing pieces to plate as they brown.
4. Into drippings in skillet, stir water, sherry, pepper, and 1/4 teaspoon salt, stirring to loosen brown bits from bottom of skillet; return tenderloin pieces to skillet. Over medium-high heat, heat to boiling; cook about 2 minutes to blend flavors, stirring occasionally. Spoon tenderloin pieces with sauce onto warm platter; sprinkle with parsley.
