Pork Tenderloin with Creamy Mushroom Brandy Sauce
Equipment
Ingredients
Main Ingredients
pork tenderloin (whole)
1 piece
spring onion (sliced)
1 piece
button mushrooms (sliced)
200 g
salt
1 pinch
black pepper (ground)
1 pinch
butter
100 g
corn starch
1 tbsp
heavy cream
200 ml
fresh parsley (chopped)
2 tbsp
brandy
30 ml
Instructions
Prepare ingredients
Slice the pork tenderloin into medallions, clean and slice mushrooms, chop spring onion.
Sear the pork medallions
Heat butter in a pan and sear pork medallions on both sides until golden.
Sauté vegetables
Remove pork, then sauté spring onion and mushrooms in the same pan until softened.
Deglaze with brandy
Pour brandy into the pan to deglaze and scrape any browned bits.
Make creamy sauce
Add cream and corn starch, stir until sauce thickens and becomes creamy.
Finish and serve
Return pork to the pan, season with salt and pepper, sprinkle with parsley and serve hot.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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