Parker County Today May 2016 - Page 104

our taste: RECIPE Bring the Mediterranean into your kitchen Pork Tenderloin With Pears and Sweet Sherry Serves 4 as tapas or 2 as main course Ingredients: 1 pound pork tenderloin 2 tablespoons extra virgin olive oil 1 small red onion 2 garlic cloves 1 pear, not too hard if possible Scant 1/2 cup sweet oloroso sherry Few tablespoons chicken broth (optional) Sea salt and freshly ground black pepper MAY 2016 PA R K E R C O U N T Y T O D AY Heat a ladled sauté pan to medium-hot. (The trick to pan-frying meat is the temperature of the pan. It should be hot enough to brown and seal the meat, but not so hot that you burn the bottom of the pan, as the sediment left adds a delicious flavor to the final sauce.) Trim the tenderloin of any white sinew and cut into 1/2-inch slices. Add the oil to the pan and, when hot, add the pork. Cook the slices, browning on bot 6FW2&VfRvVFRVB26VV@B'&v'WBbFR6Ɩ6W2&RF6W"&VGV6RFPVBƗGFRF6F&VvVvR6FRB6Ɩ6RFRv&Ɩ2&VfRFRVBF&vBFBFRBv&Ɩ2FFR6fW"FRvFFRƖ@BvVFǒ6FR67&rFRF7G6VFVBVgB'FRVBFBF6bvFW"FV&VfRB&Vf&RB'W&2bFR2FBvRFR26rVVFRV"V"Р r4U%dre$U45U4FRg&W6WfW'FT##RV7B7&r7BvVFW&f&BEsc`rSBӓ3wwr&W'G66&WB6РFW"6&RB7WBFF6Ɩ6W2FBFRV"@6FVRF6f"FW"R֖WFW26fW&VBvVFRBV"&R6gB&WGW&FRVBFFP֗rFFR2B6V6vF6B@WW"ख7&V6RFRVBFVFVֆBFBFR6W''B6B'&66W"f""֖WFW2FvFRFRff'2bRƖRW"VBvF&B&P6V6RR6FBfWrF&W72b66V'&F"WfVvFW"vVFR6V6R6W2F&6WB6FRf"fWr֖WFW2FV6W'fR2F2 6W'6Rࠠ