"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pork Tenderloin with Herb Mushrooms Recipe

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This recipe for Pork Tenderloin with Herb Mushrooms, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary Plante
Added: Wednesday, December 26, 2007


2 Pork Tenderloin, approximately 1 lb. each
Salt and pepper
4 tbsp. olive oil
1/4 c. brandy
10-12 oz. of mixed mushrooms, sliced
2 tbsp. butter
2 tbsp. olive oil
2 cloves of garlic, sliced
2 tbsp. of fresh chopped parsley
1 tbsp. chopped rosemary
2 tbsp. heavy cream or half and half

Lightly season pork tenderloins with salt and pepper, and then dredge in flour. Heat a 12” skillet over high heat. Add 4 tbsp. of extra virgin olive oil. Sear the pork evenly on all sides. Reduce the heat to med-low. Add brandy, then cover the pan and cook until the internal temperature is 130° F. or medium rare. Remove the meat to a platter and cover with foil and a towel. Let rest for about 5-7 minutes. Using the same skillet, turn heat to med-high and melt the butter and olive oil. Add mushrooms and garlic, sauté for about 4 minutes. Add rosemary, parsley, and cream. Season to taste. Slice pork into medallions, and pour the herb mushrooms over the meat.




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