- 1 1⁄4 lbs pork tenderloin
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 tablespoon fresh coarse ground black pepper (or more!!)
- 2 tablespoons cognac or 2 tablespoons brandy or 2 tablespoons whiskey
Directions See How It's Made
- Cut the pork into 3/4-inch thick slices to make about 16 slices.
- Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
- Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
- Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
- Remove to heated serving platter. Use additional butter with remaining pork slices.
- Turn heat to low and add the Cognac to the juices in skillet.
- Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
- Pour immediately over pork and serve.