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BC's Flaming Pork Tenderloin
Recipe By :BC in OR
Categories:Beef/Pork
1 Pork Tenderloin -- (must be
tenderloin NOT just a loin roast)
salt and pepper -- to taste
1/4 cup brandy -- or slightly less
1/2 cup chicken broth (can be cube of bouillon in
hot water)
2 Tablespoons butter
2 Tablespoons olive oil
Cut Pork Tenderloin in very thick
slices (at least 1" or thicker).
Salt and pepper each. Melt 1 tablespoon butter with 2 tablespoons
of
olive oil in heavy pan over medium-high heat.
Add the tenderloin slices and saute for 4-5 min each side (do
not let
butter/oil burn). Remove to platter and keep warm.
Pour off any remaining juices
from the pan, return to high heat. Pour
the brandy in the pan to deglaze the pan, CAREFULLY light the
brandy and
step back as the brandy flames and the alcohol burns off. (If
you have a low
range hood or microwave you might want to do this where the flames
can't melt the microwave!)
As soon as the brandy is done
flaming, add the chicken broth and cook
over high heat till sauce is reduced. Towards the end add the
last
tablespoon of butter and stir the sauce as it thickens. You will
have a beautiful
thick sauce without using any thickeners!
Pour sauce over tenderloin slices,
serve immediately, graciously accept
the accolades!!
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850 Calories (kcal);
58g Total Fat; (73% calories from fat); 48g Protein; trace Carbohydrate;
210mg Cholesterol; 348mg Sodium |
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