Pork Tenderloin in a Sherry Sauce

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This is a recipe I randomly found a few years ago and have not made in a long time. I decided to pull it out and mix things up. I always overcook and probably should have cooked one and froze one, but I didn't and my pictures look better at least. The tenderloins were tinier than usual so I should have adjusted further than minus 20mins on cooking time. The pork came out a bit dry but the sauce was delicious and the smell was out of this world. Next time I will check the inner temperature at 40 minutes to keep it from overcooking.

I wish I could have photographed the smell, you'd be drooling, it permeated the entire house. Also if you haven't cooked whole garlic before, it becomes soft, sweet, and spreadable. It is delicious, don't be afraid to eat it! I served the pork with thinly sliced, seasoned, and baked medallions of red potatoes and squash. This was my husbands favorite part.