Recipe From PorkAndHealth.org
In small bowl stir together sherry, soy sauce, pepper and garlic; pour over pork in a self-sealing bag. Seal bag; marinate in refrigerator 1 hour.
Remove pork from marinade, reserving marinade; pat dry. Coat pork with almonds. Heat oil in large skillet over medium heat. Brown pork on all sides, about 5 minutes, turning carefully. Reduce heat to low, add reserved marinade, onion, carrot and celery; cover and simmer 12-15 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
To serve, slice tenderloin and serve with vegetables and hot cooked rice. Garnish with chopped cilantro.
Wine suggestion: Serve with a chilled rose or vin gris.
Marinate the tenderloin overnight in the refrigerator, and finish preparation just before dinner. This skillet supper is on the table in fewer than 30 minutes. Accompany with a fresh fruit salad.