Serves: 4 | Difficulty: Hard
Prep Time: 5-10 mins | Cook Time: 30-35 mins |Total Time: 35-40 mins
- 2 Pork tenderloins*
- 1 Small Onion
- 4 Cloves of Garlic
- 500ml of Single Cream
- 1 small pot of wholegrain mustard
- salt and black pepper
- A splosh of brandy.
- Dice the onion and garlic finely and sweat in butter until the onion is tender but not browned. Set to one side and keep any juices/liquid that comes out when cooking.
- Slice your meat up into madallions about 5mm, or similar for other cuts of meat.
- Fry gently in a little butter until cooked through, try not to brown though.
- Once cooked, add your brandy and flambé to cook off the alcohol.
- Remove from pan, keep as much of the juices in the pan as you can, and after a couple of minutes resting tip the juices only from the plate of meat back into the pan.
Off the heat add the onions and garlic into the juices in your pan, add your cream and the mustard. Season with salt and pepper and stir well.
Return to a medium heat until it starts to bubble nicely.
When the sauce is nicely warmed through add the meat to it for 5-10 minutes on a very low heat. Then you’re ready to serve.
I would suggest serving this with a creamy mash and some nice fresh greens green beans or asparagus.
*I don’t know where I found this recipe, but as someone who doesn’t really buy tenderloin but does buy loin steaks and diced pork, I find that it works out as well with those too, and can often be cheaper. Also adjust the amount of meat you’re using to suit however many people you want to feed, for 2 use 1 tenderloin or 3 loin steaks for instance.