Pork Tenderloin with brandy sauce

Photo by Marga M.
Adapted from presidentschoice.ca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from presidentschoice.ca

Ingredients

  • 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

Directions

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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