Roast Pork Tenderloin With Cognac & Cream – House Beautif
Description
This Mediterranean main features lb pork tenderloin 3 tablespoon Dried tarragon, OR, Olive oil 6 tablespoon Chopped fresh tarragon. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & freshly ground black -leaves -pepper 1/3 c Cognac 1/4 c Butter 2 c Heavy
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Coat the tenderloin with the oil and
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sprinkle with salt and pepper to taste.
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Place the tenderloin in a roasting pan and cook in a preheated 425'F oven for 30 to 35 minutes.
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In a small saucepan, melt the butter over moderate heat until it bubbles.
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Add the tarragon.
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Add the Cognac a third at a time,
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set - ting it aflame after each addition and allowing the flames to die out after each flaming.
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Add the heavy
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cream , bring the mixture to a
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boil ,
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simmer it until it is reduced by half, and
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season with salt and pepper.
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Carve tenderloin into medallions and place on a warm serving plate.
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Spoon sauce over pork.
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Serve immediately
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 197.8kcal
- % Daily Value *
- Total Fat 16.4g26%
- Saturated Fat 2.5g13%
- Cholesterol 32.4mg11%
- Sodium 24.9mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.4g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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