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Sunday, August 22, 2010

Pork Tenderloin Medallions

Pork Tenderloin Medallions
1 pork tenderloin (3/4 to 1 lb.)
meat tenderiser*
freshly ground black pepper
garlic powder
1/4 cup (or so) brandy**
1/4 cup (or so) heavy cream**

Slice tenderloin diagonally in 1/4-inch slices. Sprinkle generously on one side with tenderiser, pepper and garlic powder. Melt a couple of tablespoons of butter over fairly high heat in non-stick skillet. When sizzling, add pork slices and brown both sides. Do not crowd pan; do the job in several installments if necessary, adding a little butter between installments if the pan is drying out. Remove browned slices to a shallow dish and keep warm while completing the rest of the meat. When all meat is browned, deglaze the pan with brandy, scraping up any bits of meat residue. When brandy is bubbling, add cream and stir. Also, add back any juices from the meat. Cook, stirring frequently, until the sauce is well thickened. While this is happening, arrange the medallions on plates. When the sauce is ready, it will be bubbling quite furiously and won't be far from cooking onto the pan, so you need to be ready to spoon it over the meat -- a tablespoon or so per serving is all it delivers and all it needs.

Serve with your choice of hot vegetable (green beans or asparagus are
best when in season) and panfries or buttered

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