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

1. 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.
2. 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.
3. 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.

Recipe provided courtesy of Pork, Be Inspired®.