Prep 5 mins
Cook 25 mins
A decadent little sauce makes this pork very tender and moist. Tastes like it should be harder to make than it is!
- 2.46-4.92 ml fresh ground black pepper, on the coarse side
- 1 pork tenderloin
- 29.58 ml butter
- 44.37 ml brandy
- 118.29 ml whipping cream
- 14.79 ml Dijon mustard
- 1.23 ml salt
- 0.25 ml thyme
- 0.25 ml marjoram
- 0.25 ml rosemary
- Press pepper into all sides of tenderloin.
- Heat butter in a frying pan that just fits the pork and brown over medium high heat.
- Reduce heat to low.
- Pour brandy over the pork.
- Mix remaining ingredients and stir into pan.
- Cover and cook for 20-25 minutes.
- Remove pork and cut into 1/2 inch slices.
- Pour sauce over top.
this was devine!! i used a peppercorn marinated pork tenderloin. i coated that with a mixture of peppercorns, garlic powder, and salt. i drizzled the meat with brandy, and then roasted in the oven for 40 minutes until meat was 160 degrees. i doubled the sauce and cooked on the stove. poured sauce over sliced tenderloin and roasted garlic mashed potatoes!! yummy!! will make often... thanks for this delish keeper, jan!
What a wonderful combination of flavors.When the tenderloin was done at 140* I removed it from the pan to rest. I then reduced the sauce till it was a bit thicker.My family enjoy this very much
We all loved this recipe even the 4 year old although I kept the pepper off hers since she doesn't LIKE black pepper but she loved the sauce. I used spiced rum as no brandy and subbed the whipping cream with evaporated milk. We had to really stir up the sauce as it separated quite a bit perhaps because it wasn't whipping cream?? But gotta use what's in the pantry - rural living puts the damper into running out for one ingredient. Thanks for great recipe - the pork was wonderful.