Best 2 Barcelona Style Pork Tenderloin With Sherry Peppers Recipes

Tantalize your taste buds with a culinary journey to Barcelona with this delectable pork tenderloin dish. Marinated in a symphony of flavors, the tenderloin is enveloped in a rich and savory sauce, complemented by the vibrant flavors of piquillo peppers and the nutty aroma of sherry. This enticing entrée is sure to leave a lasting impression on your palate.

In addition to the main course, this article offers a delightful collection of tapas recipes that capture the essence of Barcelona's vibrant culinary scene. From the classic patatas bravas, renowned for their crispy potatoes smothered in a spicy tomato sauce, to the tantalizing croquetas de jamón, filled with creamy ham and béchamel, these tapas are perfect for sharing and savoring.

Indulge in a taste of Barcelona's culinary heritage with this comprehensive guide. Whether you're a seasoned chef or a home cook looking to explore new flavors, these recipes will transport you to the heart of this vibrant city, leaving you with a newfound appreciation for Spanish cuisine.

Here are our top 2 tried and tested recipes!

PORK BRACIOLE

Pork Braciole image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 cup olive oil
Two 1 1/2-pound pork tenderloins, butterflied and lightly pounded
6 slices provolone cheese
1/2 cup dry white wine
One 25-ounce jar marinara sauce

Steps:

In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE

Pork Tenderloin With Sherry-Mushroom Sauce image

Can't wait to try this recipe -- it has all the right ingredients! Plus it sounds quick and simple.

Provided by Bobbie

Categories Very Low Carbs

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (1 -1 1/2 lb) pork tenderloin
1 1/2 cups fresh mushrooms (chopped)
2 tablespoons sliced green onions
1 garlic clove, minced
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme leaves, crushed
1 dash black pepper
2/3 cup water
1 -2 tablespoon dry sherry
3/4 teaspoon beef bouillon granules

Steps:

Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
*Shitake mushrooms can be used in place of the regular mushrooms.

Nutrition Facts : Calories 211.2, Fat 9.1, SaturatedFat 4, Cholesterol 82.5, Sodium 81, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 24.3

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Choose the Right Pork Tenderloin: Look for a tenderloin that is firm to the touch and has a pinkish-red color. Avoid any tenderloins that are bruised or have an off smell.
Trim the Tenderloin: Use a sharp knife to trim any excess fat or connective tissue from the tenderloin. This will help the tenderloin cook evenly.
Marinate the Tenderloin: The marinade in this recipe is essential for infusing the tenderloin with flavor. Make sure to marinate the tenderloin for at least 30 minutes, or up to overnight.
Sear the Tenderloin: Searing the tenderloin in a hot skillet helps to create a crispy crust and lock in the juices. Make sure to sear the tenderloin for a few minutes on each side, or until it is browned.
Cook the Tenderloin: After searing, the tenderloin is cooked in a 400°F oven for 10-12 minutes, or until it reaches an internal temperature of 145°F. Use a meat thermometer to ensure that the tenderloin is cooked to the desired doneness.
Rest the Tenderloin: Before slicing and serving, allow the tenderloin to rest for 10 minutes. This will help the juices redistribute and make the tenderloin more tender.

Conclusion:

This Barcelona-style pork tenderloin with sherry peppers is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork tenderloin is marinated in a flavorful mixture of sherry, garlic, and herbs, then seared and roasted until cooked to perfection. The sherry peppers add a sweet and slightly spicy touch to the dish. Serve the pork tenderloin with roasted potatoes and vegetables for a complete meal.