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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Roast Pork with Brandy Sauce Recipe

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This recipe for Roast Pork with Brandy Sauce is from Frieda's Favorites, 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:  
3 pound boneless pork loin, tied with string if needed
1 tablespoon olive oil
1 Tablespoon unsalted butter

Herb sauce:
3 Tablespoons unsalted butter
2 large shallots, chopped
2 Tablespoons brandy
1 cup chicken stock
1 cup whipping or heavy cream
2 Tablespoons fresh sage, finely chopped
2 Tablespoons fresh parsley, finely chopped
Directions:
Directions:
Preheat oven to 400º.

Heat oil in large skillet and add butter. Saute pork for about 8 minutes, turning every few minutes, until browned all over. Remove pork to pan and roast for 1 hour, or until juices run clear when pierced with fork.

While pork roasts, make herb sauce:
Melt butter in saucepan, add shallots and cook over low heat for 5 minutes, or until soft. Add brandy and cook until liquid has reduced to 1 tablespoon.
Pour in stock and simmer until there is 1/4 cup liquid, about15 to 20 minutes.
Stir in cream and simmer until sauce lightly coats the back of a spoon.
Add sage, parsley and season with salt and pepper.
Remove from heat and cover to keep warm.

When pork is done, remove from oven and rest for 5 minutes. Gently reheat herb sauce if needed, do not let it bubble. Remove strings if tied and cut into slices. Arrange on plates and pour sauce around.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-45 minutes, does not include roasting time
Personal Notes:
Personal Notes:
Adapted from Le Cordon Bleu, this recipe is more challenging but so worth it for a special dinner. Serve with roasted potatoes and salad.

 

 

 

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