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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 Pork Tenderloin -- (must
be tenderloin NOT just a
loin roast)
salt and pepper -- to taste
1/4 cup brandy -- or slightly
1/2 cup chicken broth (can
be cube of bouillon in
hot water)
2 Tablespoons butter
2 Tablespoons olive oil
How To Prepare: Cut Pork Tenderloin in very
thick slices (at least 1" or
Salt and pepper each. Melt
1 tablespoon butter with 2
tablespoons of
olive oil in heavy pan over
medium-high heat.
Add the tenderloin slices
and saute for 4-5 min each
side (do not let
butter/oil burn). Remove to
platter and keep warm.

Pour off any remaining
juices from the pan, return
to high heat. Pour
the brandy in the pan to
deglaze the pan,
CAREFULLY light the
brandy and
step back as the brandy
flames and the alcohol
burns off. (If you have a low
range hood or microwave
you might want to do this
where the flames
can't melt the microwave!)

As soon as the brandy is
done flaming, add the
chicken broth and cook
over high heat till sauce is
reduced. Towards the end
add the last
tablespoon of butter and stir
the sauce as it thickens.
You will have a beautiful
thick sauce without using
any thickeners!

Pour sauce over tenderloin
slices, serve immediately,
graciously accept
the accolades!!
Carbs per serving - include all nutritional information if known: trace carbs total
Effort (Easy, Average, Difficult): Average

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