Brandied pork medallions

This article has not been rated yet.

PREP TIME

8 min

Makes

2 servings

* PLUS Cooking time: 15 minutes

Ingredients

  • 1 pork tenderloin
  • 1 orange
  • 2 tbsp butter
  • 227-g pkg sliced button mushrooms
  • 1/4 tsp dried thyme leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup brandy or white wine
  • 1/2 cup 18% cream
  • 1 green onion , sliced

Instructions

  • Trim any fat from pork. Slice meat into 1/2-inch- (1-cm-) thick rounds. Finely grate 1 tsp (5 mL) peel from orange. Melt 1 tbsp (15 mL) butter in a large frying pan over medium-high heat. Add pork. Cook until deep golden and firm to the touch, 4 minutes per side. Remove to a bowl.
  • Melt remaining tbsp (15 mL) butter in pan. Add mushrooms. Sprinkle with seasonings. Stir often until browned around edges, 4 minutes. Reduce heat to medium. Add brandy. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in cream and orange peel, then return pork to pan. Stir often until sauce thickens, 3 minutes. Sprinkle with onion.

Nutrition (per serving)

  • Calories
  • 459,
  • Protein
  • 44.5 g,
  • Carbohydrates
  • 7.7 g,
  • Fat
  • 22.2 g,
  • Fibre
  • 2.1 g,
  • Sodium
  • 517 mg.

Try this on “date night” or when you feel like a gourmet treat. It sounds upscale, but it’s really just a fancy sauté.