Barcelona Style Pork Tenderloin With Sherry & Peppers - cooking recipe

Ingredients

10 ounces pork tenderloin, trimmed of any fat, cut into 1/2 thick rounds
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
2 teaspoons Hungarian paprika, to taste
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2 tablespoons olive oil, as needed
1 red bell pepper, seeded and julienned
2 fresh garlic cloves, minced
2/3 cup dry sherry (NOT cooking sherry, real stuff only please) or 2/3 cup white wine

Preparation

Set out a sheet of wax paper on a hard, flat surface.
Place pork rounds on the wax papper and cover with another sheet; pound flat using a meat mallet.
Place flattened slices into a large ziptop type plastic bag.
Mix paprika, rosemary,salt, and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices.
Heat about 1 Tbsp oil in a large skillet over medium-high heat.
Cook pork slices briefly on both sides- about 1-2 minutes per side, then remove to a covered dish and keep warm.
Add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender.
Add sherry or wine and bring to a boil.
Let boil until reduced by 1/3 (about a minute).
Return pork to the skillet and cook until heated through, about another minute or two.
Make sure pork is cooked all the way through, but still moist.
Remove pork to plates and ladle sauce on top.