Spiced pork tenderloin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Coarse salt |
| 1 | Garlic clove; minced | |
| ½ | teaspoon | White pepper |
| ¼ | teaspoon | Dried thyme; crumbled |
| 1 | pinch | Ground allspice |
| 1 | Pork tenderloin; (12-ounce) | |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Milk; (do not use lowfat |
| ; or nonfat) | ||
| ¼ | cup | Brandy |
Directions
Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
Preheat oven to 325F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to ¼ cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.
Serves 2.
Bon Appetit August 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.