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1 pork tenderloin (1-1/2 lb)
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon whole wheat flour
1 tablespoon olive oil
2 large shallots or 3/4 medium onion, sliced
1/3 cup dry sherry or chicken broth
1/3 cup + 1-2 tablespoons chicken broth
1/4 cup half-and-half
2 tablespoon (1 oz) sliced almonds or 24 whole almonds, toasted
1. Preheat oven to 350F.
2. Season pork with paprika, pepper, and salt. Coat with flour.
3. Heat oil in 13"x8" heavy roasting pan or large, heavy ovenproof skillet over medium heat. Add pork and cook until lightly browned on all sides, 4 to 5 minutes. Scatter shallots in pan and cook,s tirring once or twice, 1 minute. Pour sherry and 1/3 cup of the broth around the meat.
4. Roast, turning once or twice, until juices run clear and meat thermometer registers 155F for medium, 25-30 minutes. If pan juices appear to be less than 3-4 tablespoons, add 1 to 2 tablespoons broth.
5. Remove to platter and let rest 10 minutes. Place pan of juices over medium-low heat and stir in half-and-half. Cook until slightly thickened, 1 to 2 minutes, stirring once or twice. Slice pork on a slight diagonal and sprinkle with almonds. Serve cream sauce on side.
Per Serving: 330 cal, 37g pro, 5g carb, 16g fat, 5g sat fat, 120mg chol, 1g fat, 322mg sodium
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