Creamy Pork Tenderloin with Brandy Mushroom Sauce
45 min4
Seared pork medallions finished in a creamy brandy mushroom sauce with shallots, garlic, and allspice.
| prepTrim silverskin from pork tenderloin, cut into 1/2-inch thick slices, pound to 1/4-inch thick, pat dry | ||||||
| 1 1/2 lb pork tenderloin, cut into 1/2-inch medallions | Sear pork medallions, medium-high, 2 min per side | Return pork, warm through 1–2 min | Remove from heat, adjust seasoning, stir in parsley | |||
| salt and pepper to taste | ||||||
| 30 ml olive oil | ||||||
| 450 g cremini mushrooms, sliced | Sauté mushrooms until browned, season | Cook shallot until soft, add garlic & flour | Deglaze with brandy, scrape pan, boil 30–60 sec | Whisk in stock & cream, simmer 3–5 min | ||
| 30 g butter (for searing) | ||||||
| 2 large shallots, minced | ||||||
| 6 cloves garlic, sliced | ||||||
| 15 g flour | ||||||
| 120 ml brandy | ||||||
| 240 ml low-sodium chicken stock | ||||||
| 120 ml heavy cream | ||||||
| 1 tablespoon Dijon mustard | ||||||
| 2 teaspoons Worcestershire sauce | ||||||
| 1/4 teaspoon allspice | ||||||
| 30 g butter (remaining) | ||||||
| 10 g minced flat-leaf Italian parsley | ||||||
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