PORK TENDERLOIN WITH MUSHROOMS. BRANDY CREAM SAUCE

PORK TENDERLOIN WITH MUSHROOMS. BRANDY CREAM SAUCE image

Number Of Ingredients 8

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2 whole pork tenderloins
Creole seasoning
1 Tbs. olive oil
3 Tbs. (one shot) brandy
1 Tbs. chopped onion
1 cup coarsely-chopped Portobello or shiitake mushrooms
Half-pint whipping cream
1/4 tsp. salt

Steps:

Preheat oven to 350 degrees. 1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe. 2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. then put the skillet into the oven. Roast for about 20 minutes. until an internal temperature of about 150 is reached on a meat thermometer pushed into the center of the larger tenderloin. 3. Turn the oven off and remove the skillet. Move the tenderloins to a pan or ovenproof plate. and put them back into the oven. 4. Put the skillet on the stove over medium heat and add the brandy. Whisk the bottom of the pan to dissolve the browned juices and crusts in the pan while the brandy boils. about two minutes. Add the onions and the mushrooms and cook until they soften completely. Lower the heat. add the hot cream and salt. then agitate the pan to blend all the ingredients. Bring to a light boil for about two minutes. 4. Meanwhile. remove the pork tenderloins from the oven and slice into disks about a quarter-inch thick. Spoon some of the sauce over or around the pork and serve. Serves four.