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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 to 1 1/2 lb pork tenderloin
2 tbsp butter (divided use)
1 shallot, minced
1/3 cup brandy (divided use)
1 pkg au jus mix
1 cup water
2 tbsp Dijon mustard
1 tbsp olive oil
8 oz sliced baby bell mushrooms
Minced fresh parsley
Trim any visible fat from the pork and cut into four 2 1/2-inch-thick medallions. (Tie the tenderloin with a string if necessary.) Depending on the size of the tenderloin, you may be able to obtain five medallions. Set medallions aside.
In a small saucepan over medium-high heat, warm 1 tbsp of the butter until it foams. Add the shallot and sauté for about a minute; then add 2 tablespoons of the brandy and bring the mixture to a boil.
Dissolve the au jus mix in the water and add to the shallot mixture. Stirring constantly, whisk in mustard and cook the sauce to a simmer, or until thickened. Set aside.
Bring the oil and remaining butter to a sizzle in a sauté pan. Season the medallions on both sides with cracked pepper and sear on one side for about 5 minutes. Turn and sear on the opposite side for 4 to 5 minutes. Remove the medallions to an oven-safe dish and place in the preheated oven for 8 to 10 minutes. Add the mushrooms to the hot sauté pan and sear until lightly browned. (If necessary, add a little more butter.) Add the remaining brandy and bring to a boil. Stir to remove browned bits that are stuck to the bottom of the pan. Reduce the heat and stir in the reserved sauce base. Taste and adjust seasonings.
Serve the medallions on mashed potatoes and arrange the mushrooms around the edges. Drizzle with sauce, garnish with the parsley and serve immediately. Serves 4
Note: I serve the medallions with mashed potatoes.
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PORK MEDALLIONS IN MUSHROOM-BRANDY SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 to 1 1/2 lb pork tenderloin
2 tbsp butter (divided use)
1 shallot, minced
1/3 cup brandy (divided use)
1 pkg au jus mix
1 cup water
2 tbsp Dijon mustard
1 tbsp olive oil
8 oz sliced baby bell mushrooms
Minced fresh parsley
Trim any visible fat from the pork and cut into four 2 1/2-inch-thick medallions. (Tie the tenderloin with a string if necessary.) Depending on the size of the tenderloin, you may be able to obtain five medallions. Set medallions aside.
In a small saucepan over medium-high heat, warm 1 tbsp of the butter until it foams. Add the shallot and sauté for about a minute; then add 2 tablespoons of the brandy and bring the mixture to a boil.
Dissolve the au jus mix in the water and add to the shallot mixture. Stirring constantly, whisk in mustard and cook the sauce to a simmer, or until thickened. Set aside.
Bring the oil and remaining butter to a sizzle in a sauté pan. Season the medallions on both sides with cracked pepper and sear on one side for about 5 minutes. Turn and sear on the opposite side for 4 to 5 minutes. Remove the medallions to an oven-safe dish and place in the preheated oven for 8 to 10 minutes. Add the mushrooms to the hot sauté pan and sear until lightly browned. (If necessary, add a little more butter.) Add the remaining brandy and bring to a boil. Stir to remove browned bits that are stuck to the bottom of the pan. Reduce the heat and stir in the reserved sauce base. Taste and adjust seasonings.
Serve the medallions on mashed potatoes and arrange the mushrooms around the edges. Drizzle with sauce, garnish with the parsley and serve immediately. Serves 4
Note: I serve the medallions with mashed potatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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