Pork Tenderloin
Dianne Ledet
1/8 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. celery seeds
1/4 tsp. ground red pepper
1/4 tsp. chili powder
1/4 tsp. paprika
4 pork tenderloins (1 oz. each)
1 cup very finely chopped onions
1 tsp. cornstarch
1 Tblsp. dry sherry
1 can beef broth
1 green bell pepper, loosely chopped
1 red bell pepper, loosely chopped
In a small bowl, combine the first 6 ingredients. Mix well
and sprinkle over both sides of the pork; set aside.
Spray the inside of a medium skillet with PAM and heat
til very hot over high heat. Add the pork and cook for 10
minutes, or until brown on both sides, turning often.
Add the onions and bell peppers and cook for 2 minutes,
stirring often. Dissolve the cornstarch in the sherry and
add to the skillet along with the beef broth. Cook for 5
minutes or until the sauce thickens.
Personal Notes: Recipe can be doubled, tripled, etc ... but
be careful when doubling or tripling pepper!!!
