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

Roasted Pork Tenderloin with Brandy, Mushroom, and Thyme Cream Sauce
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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.

Ingredients

Units 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 tablespoon flour
  • 1 1/2 cups whipping cream
  • olive oil
  • kosher salt
  • pepper

 

Garnish

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

Instructions

Pork Tenderloin

  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.
  • Thin the sauce with a bit more cream, water, or drippings from the pork tenderloin roasting pan if needed.

Nutrition

Find it online: https://lifeatthetable.com/roasted-pork-tenderloin-with-a-brandy-mushroom-thyme-cream-sauce/

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