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    You are in: Home / Recipes / Pork Tenderloins With Mushrooms and a Brandy Cream Sauce Recipe
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    Pork Tenderloins With Mushrooms and a Brandy Cream Sauce

    Pork Tenderloins With Mushrooms and a Brandy Cream Sauce. Photo by PanNan

    1/1 Photo of Pork Tenderloins With Mushrooms and a Brandy Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    diner524's Note:

    A recipe found on www.nomenu.com - From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: "Pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (it is the pork what a filet mignon is to beef), but also for its extremely low fat content (less than chicken, even with the skin off). This dish fixes that fat issue by adding a very rich but supremely delicious cream sauce." Posting untried by me for ZWT.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 pork tenderloin (Note that the two pork tenderloins called for are almost always packed together in a single cryovac )
    • creole seasoning, too taste
    • 2 tablespoons olive oil
    • 3 tablespoons brandy
    • 1 tablespoon onion, chopped
    • 1 cup mushroom, sliced (the more exotic the better)
    • 1 cup whipping cream
    • 1/4 teaspoon salt

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on July 27, 2013

      55

      Wow! Delicious. The creole seasoning not only flavored the meat but also the rich and creamy mushroom brandy sauce. Made for Mike and the Appliance Killers ZWT9.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Tenderloins With Mushrooms and a Brandy Cream Sauce

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 603.5
     
    Calories from Fat 339
    56%
    Total Fat 37.7 g
    58%
    Saturated Fat 17.6 g
    88%
    Cholesterol 245.6 mg
    81%
    Sodium 300.4 mg
    12%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.5 g
    2%
    Protein 53.9 g
    107%

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