Impressive display for a special dinner.
Serve with au gratin potatoes and buttered broccoli. Be sure
to watch the flame and have proper extinguishers for safety.
Pork Tenderloin
Flambe
- 1 pound pork tenderloin
1 teaspoon butter or margarine
1 teaspoon olive oil
1/2 cup beef broth
1/2 cup sliced green onion
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme, crushed
1 cup sliced fresh mushrooms
3 tablespoons brandy
- Cut pork into eight 1
1/2-inch slices. Using fingers, press each slice to a 1-inch
thickness. Heat butter and olive oil in a large skillet until
butter melts. Add pork, cook over medium heat about 5 minutes
on each side or until done. Remove pork, reserving drippings
in skillet. Cover pork and keep warm.
- Add broth, onion, Worcestershire,
thyme and mushrooms to skillet. Bring mixture to boiling; reduce
heat and simmer for 2 to 3 minutes or until vegetables are very
tender, scraping brown bits from bottom of skillet. Return pork
to skillet.
- Heat brandy over high
heat in a small saucepan until simmering. Pour heated brandy
over pork; ignite with a long match. Gently and carefully stir
pork until flames subside. Remove pork to a serving platter and
spoon on sauce.
Serves 4.
Nutrition Facts
Calories 186 calories
Protein 25 grams
Fat 6 grams
Sodium 196 milligrams
Cholesterol 74 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
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