Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set out a sheet of wax paper on a hard, flat surface. | 2. Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet. | 3. Place flattened slices into a large ziptop type plastic bag. | 4. Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices. | 5. Heat about 1 Tbsp oil in a large skillet over medium-high heat. | 6. Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm. | 7. 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. | 8. Add sherry or wine and bring to a boil. | 9. Let boil until reduced by 1/3 (about a minute). | 10. Return pork to the skillet and cook until heated through, about another minute or two. | 11. Make sure pork is cooked all the way through, but still moist. | 12. Remove pork to plates and ladle sauce on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	10	ounces	trimmed cut	333.2	12.964	50.96	8.596
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
hungarian paprika	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red bell pepper	1		seeded julienned	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
sherry	2/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.