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Pork tenderloin with Horseradish-cream pan sauce Recipe

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This recipe for Pork tenderloin with Horseradish-cream pan sauce, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Get Saucy by Grace Parisi
Added: Sunday, September 24, 2006


2 Tbsp. butter
1 Tbsp. olive oil
Coarse Salt
2 Tbsp. shallots, minced
1/4 cup Cognac or brandy
3/4 cut low-sodium beef broth
1/4 cup heavy cream
1 1/2 Tbsp. finely grated horseradish, preferrably fresh
1 lb. of pork tenderloin

Preheat oven to 350 degrees.
In a large skillet, melt 1 Tbsp. of the butter in the oil over
medium heat.
Cover the meat with pepper and the salt. (I use Creole powder
, too.)
Heat the skillet to high and add the meat. Turn the pork four
times for 10 minutes. It needs to be at least 145 degrees
Put the pork in a casserole and then into the over for 15-20
minutes. Remove and cover with foil.
Meanwhile, melt the remaining butter over medium heat.
Add the shallot and cook until softened.
Add the cognac and cook until evaporated, scraping up any
browned bits stuck in the skillet.
Add the broth and cook over high heat until reduced by half,
about six minutes.
Strain the sauce through a fine-mesh sieve.
Wipe the skillet clean and return the sauce to it along with the
Simmer over low heat until thickened and slightly reduced for 2
-3 minutes.
Stir in the horseradish, season with salt and pepper.
Slice the pork into pieces and then pour the sauce over it.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great with black beans




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