Spanish Pork Loin

Pork in a sherry wine sauce, with onions, roasted red peppers and brie

1 pound boneless pork loin

1 teaspoon salt

½ teaspoon pepper

2 tablespoons flour

¼ cup olive oil

2 cloves minced garlic

¼ cup minced onions

¼ cup minced roasted red peppers, or pimiento

½ cup sherry

½ cup cream

6 ounces brie cheese

½ teaspoon salt

½ teaspoon Spanish Paprika

Cut pork loin into thin slices and lightly pound with a mallet. Sprinkle with salt and pepper and dust with flour. Heat olive oil in a skillet and cook pork until lightly browned on both sides and remove from pan and keep warm. Add garlic and onions and cook until wilted and add red peppers and sherry and heat over medium high heat for a few minutes. Mix in cream, brie, salt and paprika and stir until cheese is melted and blended into the sauce. Add the pork back to the pan and reheat. Serve with pasta or rice.