| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Almonds, Main dishes | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil; divided |
| 2 | Cloves garlic; halved | |
| 1/2 | c | Slivered onions |
| 1 | c | Sliced almonds |
| 1 | md | Red bell pepper; cored and cut into thin strips |
| 1 | lb | Pork tenderloin; sliced 1/3" thick |
| 2/3 | c | Golden or medium sherry |
| Salt and pepper; to taste | ||
| 2 | tb | Chopped parsley |
INSTRUCTIONS
Heat 1 tablespoon of the oil with the garlic in large nonstick skillet over medium heat. Add almonds; cook and toss 3 to 5 minutes until lightly browned. Remove almonds with slotted spoon; set aside. Add onions and bell pepper to skillet; saute 5 minutes. Remove and set aside, add the remaining oil to the skillet; increase heat to high and add pork. Saute, tossing occasionally until cooked through, about 5 minutes. Reduce heat to medium. Return bell pepper mixture to skillet. Add sherry. Cook until heated through, about 2 minutes. Season with salt and pepper. Mix in almonds and parsley. Serve with steamed rice or mashed potatoes. Servings: 4 (PER PORTION: 422 Calories; 21 g Fat; 89 mg Cholesterol; 70 mg Sodium; 12 g Carbohydrate; 3 g Fiber; 36 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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