Pork Tenderloin With Exotic Mushrooms, Brandy Cream Sauce
Twice every summer, usually after a week of rain, a few bolete mushrooms come up in the woods around my house. When that happens, I make this dish. Pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (it is the pork what a filet mignon is to beef), but also for their low fat content (less than skinless chicken). This dish fixes that fat issue by adding a very rich but supremely delicious cream sauce. Oh, well.
Note that the two pork tenderloins called for are almost always packed together in a single vacuum package in the meat counter.
- 2 whole pork tenderloins
- Creole seasoning
- 2 Tbs. olive oil
- 3 Tbs. brandy
- 1 Tbs. chopped onion
- 1 cup sliced mushrooms, the more exotic the better
- Half-pint whipping cream
- 1/4 tsp. salt
1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. Remove the pan from the heat. Transfer the tenderloins to a roasting pan in the center of the preheated oven, and roast for about 15 minutes, or until an internal temperature of about 155 is reached on a meat thermometer pushed into the center of the larger tenderloin.
3. While that’s going on, return the skillet you used to brown the skillets to medium heat. Add the brandy and bring it to a boil while whisking to dissolve the browned juices and bits in the pan, about a minute.
4. Lower the heat to medium low and add the onions and the mushrooms. Cook until they soften completely. Add the reduced cream and salt, and stir lightly to blend all the ingredients. Lower the heat to as low as it will go and allow to simmer, stirring every minute or so.
5. When the pork tenderloins have reached about 155 on a meat thermometer, remove them from the oven and let them rest about five minutes. Then slice into disks about a half-inch thick and put them on warm plates. Spoon some of the sauce over or around the pork and serve.