Ingredients: One pork tenderloin, about 350g (12oz) 50g (2oz) flaked almonds salt and pepper a little flour 3 tbsp olive oil 1 small glass dry sherry 1/4 litre stock or water 2 tbsp chopped onions 2 tbsp thick cream Method USING a heavy non-stick frying-
Ingredients:
One pork tenderloin, about 350g (12oz)
50g (2oz) flaked almonds
salt and pepper
a little flour
3 tbsp olive oil
1 small glass dry sherry
1/4 litre stock or water
2 tbsp chopped onions
2 tbsp thick cream
Method
USING a heavy non-stick frying-pan, roast the almonds over medium heat, then cool and crush in a mortar.
Make a long pocket in the tenderloin by cutting it lengthways, sprinkle with salt and fill with the almonds. Tie up the fillet at intervals with string and roll in the flour.
Heat the olive oil in a heavy casserole and brown the meat all over. Lower the heat, add the sherry and onions and cook gently for a few minutes. Pour in the stock and cover the pan. Cook gently for 45 minutes, then stir in the cream. Serve cut into slices.
Enough for two.
JUDY BROADWAY
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here