ALMOND PORK TENDERLOIN SKILLET

Marinate the tenderloin overnight in the refrigerator, and finish preparation just before dinner. This skillet supper is on the table in fewer than 30 minutes. Accompany with a fresh fruit salad.

1 large pork tenderloin, about 1 1/2 pounds
1/2 cup dry sherry
2 tablespoons soy sauce
1/2 teaspoon ground black pepper
2 cloves garlic, crushed
1/2 cup ground almonds
1 teaspoon olive oil
1 cup chopped onion
1 carrot, peeled and diced
1 celery rib, chopped

In 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.

TO SERVE:
Slice tenderloin and serve with vegetables and hot cooked rice. Garnish with chopped cilantro and accompany with a fruit salad.

Servings: 6
Source: National Pork Board