Shelly's Recipe

PORK TENDERLOIN WITH BOURBON-PECAN SAUCE

Category: Roasts/Tenderloins - Pork

2 pork tenderloins (about 1 1/2 to 2 pounds)
1/8 cup olive oil
1 tablespoon poultry seasoning
Sauce:
2 tablespoons butter
1 cup chopped pecans
1/2 teaspoon salt
2 tablespoons bourbon (optional)
2 cups heavy cream

Preheat oven to 400. Combine olive oil and poultry seasoning. Brush half of the olive-oil mixture on each pork tenderloin. Place the tenderloins on the rack of a roasting pan, and roast in oven until an instant-read thermometer registers 160 degrees. (This should take about 50 minutes; but ovens vary, so be sure to use a thermometer to check for doneness.) Remove tenderloin from oven and loosely cover with aluminum foil to keep warm while making sauce.

In a large skillet over medium heat on stovetop, melt butter. Add pecans and salt; cook about 5 minutes, or until light brown, stirring constantly. Remove skillet from heat and add bourbon. Return skillet to heat and add heavy cream. Reduce heat to low and let sauce simmer until thick and creamy. Slice pork tenderloins into 3/4-inch-thick medallions. Drizzle with sauce. Yield: 6 - 8 servings