Pork Tenderloin with Creamy Brandy Sauce
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
- 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
- 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.
- Remove and keep them warm.
- In the same skillet add some more butter and olive oil and sauté the vegetables until they start to become soft.
- Add the garlic and sauté for a minute.
- Add the bouillon and continue to sauté.
- Pour the beef stock, the mustard and let it bubble for a minute and then add the brandy and the pork.
- Reduce fire to medium low and let it simmer for 10 minutes.
- Add the cream, salt and pepper and let it boil for another 10 minutes.
- Remove add the peppercorns and serve over pasta, rice or mashed potatoes.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/pork-tenderloin-with-creamy-brandy-sauce/
3.3.3070