Tuesday, June 18 2013, 10:06 AM MDT
As Aired On June 26, 2012
Recipe Courtesy Of Carl Rubadue
Serves 3 to 4
1 TBSP Butter, unsalted
1 TBSP Olive Oil
¼ Cp Shallots, peeled and cut to strips
1 TBSP Sun-dried Tomatoes, Oil Packed, chopped
Fresh Ground Pepper
1 Lb Pork Tenderloin, Cut to medallions and Flattened
½ Cp Cognac
¼ Cp Broth, chicken, vegetable or pork can be used.
¼ Cp Apple Juice
½ Cp Heavy Cream
1) Trim Silver-skin off Pork Tenderloin and slice to ½ thick pieces, on a flat surface, place each slice one at a time between pieces of plastic or parchment paper and pound thin with meat mallet or bottom of a small pan. Season both sides lightly w/ Salt & pepper
2) In large skillet heat olive oil and add pork in batches, sear pork until just brown on each side about 2 minutes per side. Remove from pan and keep warm. Repeat until all pork is seared.
3) In same pan, add butter and shallots. Sauté until shallots are just turning translucent.
4) Add Sun-dried tomatoes and Cognac. Bring to a boil. Boil until reduced by ½ broth continue boiling until reduced by ½.
5) Add Cream and continue boiling until thick enough to coat back of spoon about 5 minutes. Taste and adjust seasoning
6) Add all Pork with any drippings back to pan and heat through.
7) Serve and enjoy!
Could be served with any cooked Pasta, Cous Cous or Risotto.
(Copyright 2012 Sinclair Broadcasting Group.)