It seems the Summer has temporarily evaded us, so this Pork Tenderloin with Mushroom and Brandy Sauce recipe should warm you through whilst this Autumnal weather passes!
Pork tenderloin, also known as pork fillet, is an extremely lean and tender cut of meat which costs a fraction of the price of it’s beef equivalent. It’s widely available in butchers and supermarkets and is very versatile – it’s certainly one of my favourite pieces of meat to cook as it’s quick, easy, tasty and always tender!
It’s great pan-fried, roasted, BBQ’d and stir-fried. For this recipe I have pan-fried then roasted the pork tenderloin in foil to ensure all the juices remain and can be used for the delicious, rich and creamy mushroom and brandy sauce at the end. Simply served with smooth, buttery mashed potato plus steamed vegetables.
This recipe serves 2 people and is very quick and simple. Preparation time 15 minutes, cooking time 20 minutes.
Pork Tenderloin with Mushroom and Brandy Sauce – what you need:
For the pork and sauce:
1x whole Pork Tenderloin/Fillet – trimmed of any tough/stringy tissue or large pieces of fat. Leave the rest on for flavour.
6x whole medium sized white mushrooms – sliced.
1/2 medium sized white onion – sliced.
1x clove of garlic – crushed/minced.
3x tablespoons of Creme Fraiche.
1x tablespoon brandy/cognac.
1x tablespoon salted butter.
Sea salt and black pepper.
Large frying pan.
For the mashed potato:
4x medium sized white potatoes – peeled and cut into small chunks approx. 2cm or 3/4 inch.
1x tablespoon salted butter.
Olive oil.
1x tablespoon creme fraiche.
Medium sized saucepan.
For the side accompaniments:
Vegetables of your choice – here I have used carrots and broccoli simply steamed for full flavour and crunch.
Pork Tenderloin with Mushroom and Brandy Sauce – what you need to do:
1. Firstly get your peeled and cut potatoes on a medium heat and boil for 15-20 minutes until very soft throughout but not falling apart. Once cooked remove from heat, cover and leave to one side, leaving the potatoes in the water.
2. Whilst the potatoes are cooking. Turn the oven on to 180°C/160°C fan. Season the pork tenderloin all over with sea salt and black pepper then add a drizzle of olive oil to the large frying pan on a medium-high heat and sear the meat on all sides until it starts to brown. Once the meat is brown all over, remove pan from the heat, add the salted butter and baste the meat immediately. Then wrap the meat in foil and place on a baking tray in middle of the oven for 15 minutes.
*Please note that Pork Tenderloin can be served slightly pink in the middle which also helps keep it even more succulent and tender. Just cook for approx. 5 minutes longer in the oven if you want it well done.
3. Whilst the pork is cooking, cook your chosen vegetables to your liking. Here I have simply steamed some sliced carrots and broccoli for 10 minutes to serve slightly crunchy.
4. Whilst everything else is cooking. Return the frying pan with pork juices back to a medium heat with an extra lump of butter, add the sliced onions for 1 minute, followed by the crushed garlic then the sliced mushrooms and cook until soft. Season with a pinch of sea salt and crushed black pepper.
Caution – take extreme care here and do not attempt if you are not confident or experienced:
Ensure the extractor fan is on. Remove the pan from the heat and add the brandy – return the pan to the heat at arms length and very slightly tip the furthest edge of the pan towards the heat (if using gas) to set light to the brandy. This will burn off the alcohol but leave the flavour. If using an electric hob, you can use a long fire lighter or long matchstick. Please take extra care and do not light the pan close to your body or face – always be at arms length and in a well ventilated area.
Allow the flames to burn out naturally which should only be a few seconds. Then add the creme fraiche, stir and add a little water to loosen the sauce into a thick soup consistency. Leave on low heat until ready to serve.
4. Remove the pork from the oven once cooked and leave in the foil to one side to rest – to check if the meat is cooked just cut into the middle. Remember the meat can be served slightly pink and will continue to cook whilst resting in the foil.
5. Whilst the meat is resting, drain the potatoes fully. Return them to the pan then add the butter, a drizzle of olive oil and the creme fraiche and mash thoroughly. Then use a spatular to stir and whip the mashed potato into a thick, creamy and smooth texture. Season with sea salt to taste if necessary.
6. Remove the meat from the foil and add any juices collected in the foil to the sauce and stir through. Carve the meat into thick medallions and serve with the mashed potato, vegetables and delicious sauce poured over.
Enjoy!
I hope you like this Pork Tenderloin with Mushroom and Brandy Sauce recipe. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.
The Food Beaver.