Pork Tenderloins with Brandied Cream Sauce

Oxmoor House
6 servings.


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2 (3/4-pound) pork tenderloins
1 tablespoon all-purpose flour
1 teaspoon pepper
1/4 cup vegetable oil
1/4 cup butter, divided
1 cup fresh mushrooms, sliced
1/2 cup brandy
1/2 cup canned ready-to-serve chicken broth
1 cup whipping cream
3 tablespoons hot-sweet mustard
1 teaspoon dried whole sage


Trim fat from tenderloins. Combine flour and pepper in a shallow bowl; dredge tenderloins in flour mixture. Cook tenderloins, uncovered, in hot oil in a large skillet over medium heat 10 minutes, turning occasionally. Insert meat thermometer into thickest part of tenderloin, if desired. Cover and cook an additional 20 minutes or until meat thermometer registers 160°. Transfer tenderloins to a serving platter, and keep warm.

Melt 2 tablespoons butter in a large saucepan; add mushrooms, and cook 5 minutes. Add brandy and chicken broth. Bring to a boil, and cook over medium-high heat until mixture is reduced by half, stirring occasionally. Stir in whipping cream, and cook over medium-high heat 10 to 15 minutes or until mixture thickens. Remove from heat; add remaining 2 tablespoons butter, mustard, and sage, and stir with a wire whisk.

To serve, cut tenderloins diagonally across grain into thin slices, and serve with cream sauce.

Created date

August 2009

Nutritional Information

Calories 458
Caloriesfromfat 72 %
Fat 36.4 g
Satfat 17.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.1 g
Carbohydrate 4.4 g
Fiber 0.0 g
Cholesterol 158 mg
Iron 0.0 mg
Sodium 323 mg
Calcium 0.0 mg