| 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
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”