ALMOND PORK TENDERLOIN

By RUBY-2

ALMOND PORK TENDERLOIN

Ingredients

• 1 1/2 LB PORK TENDERLOIN, LEAN, RAW
• 1/2 CUP COOKING SHERRY
• 2 TBSP LOW SODIUM SOY SAUCE
• 1/2 TSP BLACK PEPPER
• 2 MEDIUM GARLIC CLOVES, CRUSHED
• 1/2 CUP GROUND ALMONDS
• 1 TSP OLIVE OIL
• 1 CUP FRESH CHOPPED ONION
• 1 FRESH CARROT, PEELED, DICED
• 1 MEDIUM CELERY STALK, CHOPPED

Details

Preparation time 90mins
Cooking time 20mins

Preparation

Step 1

IN A SMALL BOWL STIR TOGETHER SHERRY, SOY SAUCE, PEPPER AND GARLIC, POUR OVER PORK IN A SELF-SEALING BAG. SEAL BAG. MARINATE IN REFRIGERATOR 1 HOUR. REMOVE PORK FROM MARINADE, RESERVING MARINADE, PAT DRY. COAT PORK WITH ALMONDS. HEAT OIL IN 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 10-12 MINUTES. SLICE TENDERLOIN AND SERVE WITH VEGETABLES AND HOT COOKED RICE. GARNISH WITH CHOPPED CIANTRO AND ACCOMPANY WITH A FRUIT SALAD.