Roasted Pork Tenderloin with a Brandy, Mushroom, Thyme Cream Sauce

by | May 16, 2019 | About The Food We Eat, Entree, Recipes, Week Night Meals

Roasted Pork Tenderloin with Brandy, Mushroom, and Thyme Cream Sauce | Roasted Pork Tenderloin with brandy, mushroom, and thyme cream sauce served on a white platter.
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Roasted Pork Tenderloin with Brandy, Mushroom, and Thyme Cream Sauce

 

Melodic and flavorful. 

Why do we all love the sound of their names as well as the taste of herbs? 

“Scarborough Fair”, an old English ballad forever immortalized four herbs in its refrain, parsley, sage, rosemary, and thyme.  

Many thanks to Simon & Garfunkel who recorded this song in 1968.Why Parsley, Sage, Rosemary, and Thyme?

 

Why Parsley, Sage, Rosemary, and Thyme?

Besides the fact that it’s beautiful poetry, why parsely, sage, rosemary and thyme?

One thought is this – that we first understand the language of flowers, that is, the practice of using certain flowers and combination of flowers to convey meaning. 

Today we have emoji’s and Hallmark cards to tell people how we feel. Way back when people chose flowers and certain arrangements of those flowers to convey meaning.  

 

Herbs as Symbols

 Herbs also were used as symbols.

The belief is that parsley removes bitterness. Sage conveys strength and wisdom.  Rosemary represents love and fidelity. And thyme communicates courage and happiness.

And happiness is what I feel when I add thyme to a dish.

This tasty, perennial evergreen is a member of the mint family. 

In addition, the oils in this beautiful herb have antimicrobial and health properties that have been used for medicinal purposes for centuries.

 

Add Happiness with Thyme

With its taste and health properties it requires little to no courage to add this tiny-leafed herb to your cooking repretoire.

Always remember flavor is king when it comes to a sensation of satiety when eating.

And making your tastebuds dance is the end goal of your time in the kitchen.

Fresh herbs add that splash of flavor and color for which there is no substitute. 

You can use dried herbs, and I do, it’s just way more satisfying of a sensory experience to use them fresh.

To encourage you to experience fresh thyme, today I’m sharing a Roasted Pork Tenderloin with Brandy, Mushroom, and Thyme Cream Sauce recipe.

While the tenderloin is roasting in the oven with some garlic, make this delightful sauce. 

The thyme takes top spot as the garnish.

Prepare yourself for the happiness that ensues by sharing it at the table with family and friends.

 

Enhancing Your Roasted Pork Tenderloin with Brandy, Mushroom, and Thyme Cream Sauce

Perfect side dishes for this pork recipe include a simple rice, Brussels sprouts, or smashed garlic potatoes. 

 

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Roasted Pork Tenderloin with a Brandy, Mushroom, Thyme Cream Sauce

Roasted Pork Tenderloin with Brandy, Mushroom, and Thyme Cream Sauce
Print Recipe

This is an easy and elegant recipe that is perfect for a satisfying weeknight meal with your family or an impressive entrée for your weekend dinner party. While the tenderloin is roasting, sauté a few vegetables and make the sauce.

  • Yield: 4-6 Servings 1x

Ingredients

Scale
  • 1 1-1 1/2 lb pork tenderloin
  • 3 garlic cloves, chopped
  • olive oil
  • kosher salt
  • pepper
  • white wine

Sauce

  • 3 cups sliced cremini mushrooms
  • 2 tablespoons butter
  • 1/3 cup brandy
  • 1 tablespoon fresh thyme, de-stemmed, lightly chopped
  • 1 teaspoon flour
  • 1 1/2 cups whipping cream
  • olive oil
  • kosher salt
  • pepper

Garnish

  • 1 tablespoon fresh thyme, de-stemmed, lightly chopped

Instructions

  1. Heat oven to 350˚ F.
  2. Lay the tenderloin on a sheet pan fitted with a rack.
  3. Rub the tenderloin with a bit of olive oil and then season with salt and pepper.
  4. Sprinkle the tenderloin with the minced garlic.
  5. Pour enough white wine into the sheet pan to cover the bottom.
  6. Roast the tenderloin for 30-40 minutes or until a thermometer reads 145˚ F.

Sauce

  1. Heat a sauté pan over medium heat. Add just enough olive oil to cover the bottom of the pan, swirl to coat the bottom.
  2. Add the mushrooms and the butter.
  3. Sauté until the mushrooms begin to brown and are tender.
  4. Remove the pan from the heat and add the brandy.
  5. Once the brandy has been added, return the pan to the heat.
  6. Carefully ignite the brandy by tilting the pan slightly towards the flame (if cooking on gas) or by igniting it with a long match (if cooking on an electric stove).
  7. When the flame goes out, add the flour.
  8. Stir the flour and mushrooms, allowing the flour to cook for a couple of minutes.
  9. Add the thyme, and sauté for a minute more.
  10. Add the cream.
  11. Heat gently on medium low until sauce thickens.
  12. Garnish with the additional chopped thyme.

Notes

If you prefer not to light the brandy to burn off the alcohol, allow the liquid to cook until the alcohol burns off, about 3-4 minutes.

Nutrition

  • Serving Size: 1 entree
  • Calories: 333
  • Sugar: 5.9 g
  • Sodium: 651.1 mg
  • Fat: 31.7 g
  • Saturated Fat: 17.1 g
  • Trans Fat: 0.6 g
  • Carbohydrates: 9.8 g
  • Fiber: 0.9 g
  • Protein: 4.1 g
  • Cholesterol: 68.1 mg
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