Pork Tenderloin with Creamy Brandy Sauce


Pork Tenderloin

When we think of pork, we all have in mind the cute pink ones with the circular tail and the enormous fatty body. Indeed, this type is the most widely known and it is the European one. Nevertheless, in Greece from the ancient ages there was another type of pork, not pink but black, not bold but hairy.

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The Greek black pork is the one that is mentioned in Odyssey and it is a rare, local breed. It was abandoned during the 60’s because it was not as fatty as its European cousin, but lately it has started to gain more and more consumers. The black pork is completely adapted to the local environment and can endure cold and warm temperatures that are normal in this geographical area. It can be found in farms and its diet consists of acorn and short green bushes that are ample in the Greek countryside. The fact that it is always moving around and lives in the open air, makes its meat less fatty and with a huge complexity of flavors.

Pork Tenderloin

Every mother gives birth to maximum 8 piglets whereas the equivalent European up to 20 little ones. Because of its “fit” figure and its meager fertility, it requires more monetary resources to maintain them and thus they are more expensive in price for the final consumer. In the last census, it was estimated that there are about 2,000 animals in the whole of Greece. Usually, the pigs that are in a stable and hobnob with one another have to take medicine to prevent them from getting sick. This pork, because it is let free to graze in the open land at the age of four, it needs absolutely no medicine.

Pork Tenderloin

Their meat and byproducts such as bacon and a type of prosciutto are sold in specific grocery chains and their price is double that of the usual ones. Nevertheless, I think it is worth the extra money you give, because first you buy a meat from an animal that grazes in the countryside and second because since it lives in the open air and must move around is less fatty.

I was lucky enough to find such type of meat and I grabbed the opportunity to try it and see the difference for myself. It was delicious and I think from now on I will definitely look for this type pork and buy it in every occasion.

Pork Tenderloin

 

5.0 from 3 reviews
Pork Tenderloin with Creamy Brandy Sauce
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
  • 1 kg. / 2 lb. pork tenderloin cut in slices about 1.5 cm / 0.5 in. thick
  • 1 beef bouillon
  • ½ cup beef stock
  • 1 cup brandy
  • 4 tbsp dijon mustard
  • 200 ml / 7 fl oz. light cream 15% fat
  • 5 large white mushrooms, sliced
  • 1 yellow bell pepper, sliced
  • 1 garlic clove, minced
  • Salt, pepper
  • Green and red peppercorns
  • Butter and olive oil for sautéing the pork and vegetables
Instructions/ Εκτέλεση
  1. In a heavy deep skillet add couple of tbsp. of butter and couple of olive oil and in medium/high heat brown the pork slices.
  2. Remove and keep them warm.
  3. In the same skillet add some more butter and olive oil and sauté the vegetables until they start to become soft.
  4. Add the garlic and sauté for a minute.
  5. Add the bouillon and continue to sauté.
  6. Pour the beef stock, the mustard and let it bubble for a minute and then add the brandy and the pork.
  7. Reduce fire to medium low and let it simmer for 10 minutes.
  8. Add the cream, salt and pepper and let it boil for another 10 minutes.
  9. Remove add the peppercorns and serve over pasta, rice or mashed potatoes.

 
5.0 from 3 reviews
Χοιρινό Φιλέτο με Μανιτάρια και Σάλτσα από Κονιάκ
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως πιάτο
Ingredients/ Συστατικά
  • 1 κιλό ψαρονέφρι κομμένο σε φέτες πάχους 1,5 cm περίπου
  • 1 κύβο η ζελέ βοδινού
  • ½ φλ. ζωμό βοδινού
  • 1 φλ. κονιάκ
  • 4 κ.σ. μουστάρδα Dijon
  • 200 ml ελαφριά κρέμα με 15% λιπαρά
  • 5 μεγάλα μανιτάρια λευκά, κομμένα σε φέτες
  • 1 κίτρινη πιπεριά, σε φέτες
  • 1 σκελίδα σκόρδο ψιλοκομμένο
  • Αλάτι, πιπέρι
  • Πράσινο και κόκκινο πιπέρι σε κόκκους
  • Βούτυρο και ελαιόλαδο για το σοτάρισμα
Instructions/ Εκτέλεση
  1. Σε ένα τηγάνι βαθύ προσθέστε δυο κουταλιές βούτυρο δύο ελαιόλαδο και σε μέτρια/υψηλή θερμοκρασία σοτάρετε τις φέτες χοιρινού.
  2. Αφαιρέστε και κρατήστε τις ζεστές.
  3. Στο ίδιο τηγάνι προσθέστε ακόμα λίγο βούτυρο και ελαιόλαδο και σοτάρετε τα λαχανικά μέχρι να αρχίσουν να γίνονται μαλακά.
  4. Προσθέστε το σκόρδο και σοτάρετε για ένα λεπτό.
  5. Προσθέστε το ζωμό και συνεχίστε να σοτάρετε.
  6. Ρίξτε τον ζωμό βοδινού, τη μουστάρδα και αφήστε να βράσει για ένα λεπτό και στη συνέχεια προσθέστε το κονιάκ και το χοιρινό.
  7. Μειώστε τη φωτιά στο χαμηλό και αφήστε να σιγοβράσει για 10 λεπτά.
  8. Προσθέστε την κρέμα γάλακτος, αλάτι και πιπέρι και αφήστε να βράσουν για άλλα 10 λεπτά.
  9. Αφαιρέστε και σερβίρετε πάνω από ζυμαρικά, ρύζι ή πουρέ πατάτας.

 

25 Responses to Pork Tenderloin with Creamy Brandy Sauce

    1
  1. Miz Helen says:

    Your Brandy Sauce will be perfect for this beautiful Pork Tenderloin. Hope you are enjoying your day and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Come Back Soon
    Miz Helen

  2. 2
  3. Pam says:

    Interesting with the pigs, the color and being less fatty. I grew up on a farm that raised pigs, but the usual variety. Your pork tenderloin sounds delicious. There is one in the freezer and I need to try this. Thanks for the recipe!

  4. 3
  5. gloria says:

    Look sooo good !

  6. 4
  7. My timing seems to be perfect as I have a pork tenderloin in the fridge but hadn’t thought how I was going to prepare it. The creamy brandy sauce sounds great.

  8. 5
  9. Jennifer says:

    This sounds delicious with the creamy sauce. I love pork tenderloin. Never thought to make it this way. Will bookmark this lovely recipe.

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  11. This is such a classic sauce, and one of my favourites, it sounds delicious.

  12. 7
  13. There are some heritage hogs grown in Missouri (where I live) that are somewhat similar to the ones you describe. Well, they’re black, at any rate, and much leaner. :-) Anyway, great dish — thanks.

  14. 8
  15. ZazaCook says:

    Your creamy brandy sauce is gorgeous! Yum yum yum!

  16. 9
  17. grace says:

    love that creamy sauce, katerina! useful info about the piggies too. :)

  18. 10
  19. Sissi says:

    This Greek pig makes me think of the Spanish pata negra race and of a similar one living in French Pays Basque. I’m sure the taste and quality of meet are amazing! I’ve been buying only free-range and organic meat for years and, as you say, one feels so much the difference in taste and texture when the animals are raised in good conditions. The Greek pork is one more item on my tasting list for the first trip to Greece (and thanks to you the list is veeeery long!).
    Your tenderloin looks absolutely delicious. It’s probably my favourite pork cut, and pork is my second favourite after chicken, so imagine how hungry you have made me…

  20. 11
  21. mjskitchen says:

    Simply gorgeous dish!!! This is a keeper for sure. The pictures alone sold me, but them when I saw the cup of brandy, I was hooked. YUM!

  22. 12
  23. Juliana says:

    Katerina, so interesting about the black pigs…as I remember in Asia the they like better the black pigs than the regular ones…
    Your tenderloins looks delicious, especially with the creamy sauce.
    Have a wonderful week ahead :)

  24. 13
  25. Αγαπημένο υλικό το ψαρονέφρι!
    Εύκολο και γρήγορο στο μαγείρεμα, νόστιμο με ελάχιστο κόπο!
    Το πιάτο σου δείχνει εξαιρετικό Κατερίνα! Τα μανιτάρια του πάνε άψογα, αλλά και η προσθήκη κίτρινης πιπεριάς είναι αναπάντεχη και πολύ ευχάριστη!
    Σε φιλώ

  26. 14
  27. Monica says:

    Would love to be able to try this different type of pork. The dish looks delicious and that sauce just has me swooning!

  28. 15
  29. Balvinder says:

    What a nice recipe, Katerina!
    Happy New Year!

  30. 16
  31. Barbara says:

    What a lovely dish, Katerina! Marvelous flavors…and love that it’s pork. We don’t eat enough pork and recipes like this one will urge us on to try it. Perfect company dish!

  32. 17
  33. Ola says:

    good winter dinner recipe!

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  35. Marion says:

    Eίπες δυο μαγικές λέξεις Κατερίνα μου: creamy – brandy!!
    Η σάλτσα είναι τέλεια.
    Τέλειο φαγητό!!

  36. 19
  37. Happy New Years Katerina! It was fun learning about the Greece little piggies. Your dish is a lovely celebration of flavors with simple ingredients. Looks so creamy and delicious. Sharing and pinned!

  38. 20
  39. Mimi says:

    A lovely dish and cute little piggies!

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  41. Pork tenderloin is one of my fave cuts of meat,looks like a great dish with the sauce. And now I would love to try that specific pig.

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  43. Kate says:

    They seem so much taller than their pink counterparts!

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  45. Susan says:

    Pork in a creamy mustard sauce is a favorite! I love that your local, black pork is not given any antibiotics too.

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  47. Very juicy and tender, the sauce is definitely the star here.

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  49. Sues says:

    Wow, I never thought about the differences in pork like that, but it’s so good to know. This sauce sounds incredible!!

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