Pork Tenderloin with brandy sauce

By [e-mail]

Ingredients

• 1 lb Pork tenderloin
• 3 tsp Olive oil
• 3 shallots
• 1 cup sliced mushrooms
• 1/2 cup brandy
• 3 tbsp Dijon mustard
• 1 cup whipping cream

Details

Adapted from presidentschoice.ca

Preparation

Step 1

Cut the tenderloin into 1/2 inch thick pieces.
Place on wax paper, apply salt and pepper lightly to both sides and press both sides with palm of hand.
Saute in 2 to 3 tablespoons of olive oil for up to 2 minutes each side, do not cook through.


Remove meat and place 3 shallots and 1 cup of sliced mushrooms into the pan.

When transparent add 1/4 to 1/2 a cup of brandy and 3 tablespoons of no grain Dijon mustard.

Stir until thickened and add I cup of whipping cream. Whisk to a sauce like consistency.
Add the meat and broil until meat is done, about 5 to 10 minutes. Serve with garlic mashed potatoes.