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Pork Tenderloin with brandy sauce


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  • 1 lb Pork tenderloin
  • 3 tsp Olive oil
  • 3 shallots
  • 1 cup sliced mushrooms
  • 1/2 cup brandy
  • 3 tbsp Dijon mustard
  • 1 cup whipping cream


Adapted from


Step 1

Cut the tenderloin into 1/2 inch thick pieces.
Place on wax paper, apply salt and pepper lightly to both sides and press both sides with palm of hand.
Saute in 2 to 3 tablespoons of olive oil for up to 2 minutes each side, do not cook through.

Remove meat and place 3 shallots and 1 cup of sliced mushrooms into the pan.

When transparent add 1/4 to 1/2 a cup of brandy and 3 tablespoons of no grain Dijon mustard.

Stir until thickened and add I cup of whipping cream. Whisk to a sauce like consistency.
Add the meat and broil until meat is done, about 5 to 10 minutes. Serve with garlic mashed potatoes.


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