Roast pork tenderloin with cognac & cream - house beautif
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | To 2 1/4 lb pork tenderloin | |
| ¼ | cup | Olive oil |
| Salt & freshly ground black pepper | ||
| ¼ | cup | Butter |
| 3 | tablespoons | Dried tarragon, OR |
| 6 | tablespoons | Chopped fresh tarragon leaves |
| ⅓ | cup | Cognac |
| 2 | cups | Heavy cream |
Directions
Coat the tenderloin with the oil and sprinkle with salt and pepper to taste. Place the tenderloin in a roasting pan and cook in a preheated 425'F oven for 30 to 35 minutes.
In a small saucepan, melt the butter over moderate heat until it bubbles. Add the tarragon. Add the Cognac a third at a time, set- ting it aflame after each addition and allowing the flames to die out after each flaming. Add the heavy cream, bring the mixture to a boil, simmer it until it is reduced by half, and season with salt and pepper.
Carve tenderloin into medallions and place on a warm serving plate.
Spoon sauce over pork. Serve immediately. Serves 4 to 6.
House Beautiful/June/94 Scanned & fixed by Di & Gary