Brandy Braised Tenderloin

Name: Brandy Braised Tenderloin
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 whole pork tenderloin about 1 1/4 pounds; black pepper freshly, ground; 2 teaspoons butter; 1/2 cup onions minced; 1/4 cup brandy; 1/4 cup beef broth; 1/4 cup dried cherry OR cranberries; 2 tablespoons dijon style mustard; 1 teaspoon soy sauce; 1/4 cup cherry preserves

Pork

10Ingredients

300Calories

30Minutes

Description

A quick and elegant dish for even a busy weekday. Serve with mashed potatoes and steamed broccoli.

Ingredients

servings:

1 whole pork tenderloin (about 1 1/4 pounds)
black pepper (freshly, ground)
2 teaspoons butter
1/2 cup onions (minced)
1/4 cup brandy
1/4 cup beef broth
1/4 cup dried cherry (OR cranberries)
2 tablespoons dijon (style mustard)
1 teaspoon soy sauce
1/4 cup cherry preserves

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Directions

1Cut tenderloin crosswise into 8 medallions, about 3/4-inch thick. Season both sides of medallions generously with black pepper and set aside.
2Melt butter in large heavy skillet over medium-high heat; sauté onion until soft, about 2-3 minutes. Add medallions, brown on one side, about 3-4 minutes. Meanwhile, in small bowl stir together brandy, broth, cherries, mustard and soy sauce. Turn medallions, add brandy mixture to skillet, bring to a boil, then lower heat to a simmer and cover. Cook undisturbed for 6 minutes. Uncover, stir in preserves and cook and stir until sauce is slightly thickened. Serve medallions with pan sauce.

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