- 1 pound pork tenderloin
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1/2 cup beef broth
- 1/2 cup green onion (sliced)
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon dried thyme (crushed)
- 1 cup fresh mushrooms (sliced)
- 3 tablespoons brandy
- Cut pork into eight 1 1/2-inch slices. Using fingers, press each slice to a 1-inch thickness. Heat butter and olive oil in a large skillet until butter melts. Add pork, cook over medium heat 3-4 minutes on each side or until done. Remove pork, reserving drippings in skillet. Cover pork and keep warm.
- Add broth, onion, Worcestershire, thyme and mushrooms to skillet. Bring mixture to boiling; reduce heat and simmer for 2-3 minutes or until vegetables are very tender, scraping brown bits from bottom of skillet. Return pork to skillet.
- Heat brandy over high heat in a small saucepan until simmering. Pour heated brandy over pork; ignite with a long match. Gently and carefully stir pork until flames subside. Remove pork to a serving platter and spoon on sauce.