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.""

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.

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.

pork tenderloin, fresh rosemary, hungarian paprika, salt, black pepper, olive oil, red bell pepper, fresh garlic cloves, dry sherry