Pork Medallions with Sherry Almond Sauce

Makes 4 servings

Ingredients:

2 tablespoons olive oil, divided
2 cloves garlic, halved
1/2 cup slivered onions
1 cup sliced almonds
1 medium red bell pepper, cored and cut into thin strips
1 pound pork tenderloin, sliced 1/3 inch thick
2/3 cup golden or medium sherry
salt and pepper, to taste
2 tablespoons chopped parsley

Preparation:

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, sauté 5 minutes. Remove and set
aside.

Add the remaining oil to the skillet, increase heat to high and add
pork. Sauté, 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.

Source: Almond Board of California