Pork Medallions with Brandy Creak

2 pork tenderloins
1/3 c chicken broth
1 T chopped shallot or green onion
1/4 c whipping cream
1/4 c brandy or cognac
1/2 c unsalted butter, cut into small pieces and softened
1 T lemon juice
1/4 t salt
1/8 c white pepper
12--3" chives

Rub pork roast with pepper.  Place on a rack in a shallow baking pan; insert a meat thermometer.  Roast in a 350 degree oven until the meat thermometer registers 160 degrees (about 26-31 minutes per pound)  Meanwhile, for sauce, in a medium saucepan combine chicken broth and shallow or green onion.  Bring to boiling; reduce heat.  Cover and simmmer 2 minutes.  Add whipping cream and brandy or cognac.  Simmer, uncovered, over medium heat 10 minutes, or till sauce is reduced to 1/3 cup.  Remove from heat.  STrain sauce.  Reutrn sauce to pan.  Addbutter to sauce, one piece at a time, stirring constantly with a wire whisk.  Stir in lemon juice, salt and white pepper.  To serve, slice meat across the grain into 18 slices.  Place 3 slices on each dinner plate; spoon sauce atop meat.  Top with chives.

Comments

Popular posts from this blog

Swiss Chicken Casserole

No Bake Chocolate bars

Euroflex Monster Floor Steam Cleaner Blue EZ1