Ingredients for Pork Tenderloins With Mushrooms And A Brandy Cream Sauce
- 2 (1-lb) pork tenderloins
- Creole Seasoning (not specified in recipe instructions; salt and pepper are used for seasoning)
- Olive Oil (not specified in recipe instructions; butter is used for searing)
- 1/4 cup brandy
- Onion (not specified in recipe instructions; shallot is used instead)
- 8 ounces sliced mushrooms
- 1/2 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons butter, divided
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped, for garnish
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How to Make Pork Tenderloins With Mushrooms And A Brandy Cream Sauce
- Season pork tenderloins generously with salt and pepper.
- Heat 1 tablespoon of butter in an oven-safe skillet over medium-high heat. Sear pork tenderloins for 2-3 minutes per side, until browned.
- Transfer skillet to a preheated oven at 375°F (190°C) and roast for 15-20 minutes, or until internal temperature reaches 145°F (63°C).
- Meanwhile, melt remaining butter in a large skillet over medium heat. Add shallot and garlic and cook until softened, about 2 minutes.
- Add sliced mushrooms and cook until tender and lightly browned, about 5-7 minutes.
- Sprinkle flour over mushrooms and cook for 1 minute, stirring constantly.
- Gradually whisk in white wine, scraping up any browned bits from the bottom of the pan.
- Stir in brandy and thyme leaves. Bring to a simmer and cook for 2-3 minutes, or until slightly reduced.
- Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste. Simmer for 5 minutes, or until sauce has slightly thickened.
- Remove pork tenderloins from the oven and let rest for 5 minutes before slicing.
- Spoon the creamy mushroom sauce over the sliced pork tenderloins and garnish with fresh parsley.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
88g
Carbs
0g
