Pork Tenderloin With Brandy Sauce Recipes

Steps:

• Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• 1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
• 2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. Remove the pan from the heat. Transfer the tenderloins to a roasting pan in the center of the preheated oven, and roast for about 15 minutes, or until an internal temperature of about 155 is reached on a meat thermometer pushed into the center of the larger tenderloin.
• 3. While that's going on, return the skillet, that you used to brown the tenderloins, to medium heat. Add the brandy and bring it to a boil while whisking to dissolve the browned juices and bits in the pan, about a minute.
• 4. Lower the heat to medium low and add the onions and the mushrooms. Cook until they soften completely. Add the reduced cream and salt, and stir lightly to blend all the ingredients. Lower the heat to as low as it will go and allow to simmer, stirring every minute or so.
• 5. When the pork tenderloins have reached about 155 on a meat thermometer, remove them from the oven and let them rest about five minutes. Then slice into disks about a half-inch thick and put them on warm plates. Spoon some of the sauce over or around the pork and serve.

Steps:

• In medium size bowl, mix Brandy, Brown Sugar, Onion and Garlic. Set aside.
• Melt the Butter in a large frying pan until bubbly, then slowly add the Brandy mixture.
• Stir the sauce until it comes to a boil, then crush the Basil and drop it into the pan.
• Let the sauce boil for about five minutes, then bring the stove to a simmer.
• Place the Pork Loin into the frying pan, and cover.
• Let the Pork simmer until it reaches an internal temperature of 160-165 degrees.
• Let stand for about five minutes, then serve and enjoy!

Steps:

• Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
• Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
• Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
• Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
• Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
• If you want to make this an even quicker recipe buy the medallions pre-cut.

Steps:

• Mix together all marinade ingredients and pour over pork tenderloin.
• Refrigerate pork in marinade for no more than 24 hours.
• Discard marinade and grill pork until internal temperature reaches 155 degrees.
• When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
• Remove from apples and pork from grill, chop green apple slices into small pieces.
• While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
• Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
• Reduce heat and simmer until sauce is reduced and thickened.
• Add grilled, chopped green apple and continue to simmer a few more minutes.
• Slice grilled pork into ½ inch slices.
• Place on serving plate with red apple slices.
• Top with cream sauce.

Steps:

• Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
• Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
• Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

Steps:

• Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
• In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
• Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.