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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pork Tenderloin with Shallot Cognac Mushroom Cream Sauce Recipe

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This recipe for Pork Tenderloin with Shallot Cognac Mushroom Cream Sauce is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork Tenderloin
Shallots
Cognac (cheap
Chicken stock (low sodium) (2 cans)
½ cup Heavy cream
Unsalted butter
Olive Oil
Shitake & Button mushrooms
Directions:
Directions:
Take Pork Tenderloin & sear it with salt & pepper & olive oil when pan is hot & oil burns a bit. Take pan with the meat & put in oven for 425 degrees until internal temp reaches 130+.

Peel shallots, cut in half & then peel. Lay flat side down on board & chop as fine as possible. Cut about 1 cup+ (about 8-10).

Put pan on stove on high. Out in all shallots & a bit of unsalted butter & olive oil. Stir around & they will clarify & turn clear 2-3 minutes. Add 1/3 cup of cognac. Take pan off stove before adding. Pour into pan. Put back in stove. Light & flame the cognac on the stove. Self-extinguishes.

Keep pan on high. When alcohol burned off, add stemmed shitake & button mushrooms (1 container of each). Brown them. Add a bit of butter or oil. When limp, add chicken stock, & reduce to about ½ cup.

Once reduced, use whisk to stir and add heavy cream. Bring to boil & reduce about 1-2 minutes. Add 3-4 T of unsalted butter & whisk in.

Take pan out of oven, put meat on counter or in warm oven to rest.

Slice meat at an angle into medallions. Spoon sauce on top of meat.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Too much but worth it!
Personal Notes:
Personal Notes:
This is ***** Restaurant quality given to us by our friend Kirk. The secret is the reduction of the sauce. This takes a while so I make the sauce while the meat is in the oven. Yes, I know that pork should have an internal temp of 170 before serving but it will continue to cook as it "rests."

 

 

 

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