BRANDY BRAISED TENDERLOIN
1 whole pork tenderloin, about 1¼ pounds
Freshly ground black pepper
2 teaspoons butter
1/2 cup minced onion
1/4 cup brandy
1/4 cup beef broth
1/4 cup dried cherries or cranberries
2 tablespoons Dijon-style mustard
1 teaspoon soy sauce
1/4 cup cherry preserves
Cut tenderloin crosswise into 8 medallions, about 3/4-inch thick. Season both sides of medallions generously with black pepper and set aside.
Melt 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.
A quick and elegant dish for even a busy weekday.
Calories 342 calories; Protein 32 grams; Fat 9 grams; Sodium 404 milligrams; Cholesterol 99 milligrams; Saturated Fat 3 grams; Carbohydrates 22 grams; Fiber 1 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com