Pork Tenderloin a la Creme Recipe

4

Ingredients

8 strips bacon
8 slices pork tenderloin, 2" thick
1/4 c. brandy
2 tsp. dry mustard
Salt and pepper
1/4 c. dry white wine
2-3 Tbs. beef bouillion granules
2 c. cream
2-3 Tbs. flour
1/4 lb. mushrooms, slices

Preparation

Step 1

Fry bacon until limp. Wrap around edge of tenderloin. Place in ungreased roasting pan. Drizzle brandy over meat. Sprinkle meat with mustard, salt, and pepper. Bake uncovered at 350 degrees for 20-30 minutes.

Remove pork from pan. Skim grease from drippings. Add wine and bouillion and deglaze pan. Whisk together cream and flour until smooth. Whisk into drippings. Stir and boil until thickened and smooth, about 4 minutes. Return meat to pan, turning to coat both sides. Sprinkle with mushrooms. Bake uncovered at 350 degrees for 15 minutes, or until thickened.