This sauce is a real find – good on chicken or pasta too.

Ingredients:

• 5 lbs       pork tenderloins (approximately 1 – 2 inches in diameter. Usually 2 loin  per package)
• 1 ½ c      flour
• 2 tsp      pepper
• 1 c          oil
• ¼ lb       butter (divided)
• 7c           mushrooms, sliced (¾  lb)
• 1 2/3 c    brandy
• 1 2/3 c    chicken broth
• 3 1/3 c    whipping cream
• 5 Tab     mustard, yellow
• 2 tsp      sage, dried, whole  (or 2 Tab  fresh)

Directions:  Pork loin

1.  Trim fat from tenderloins
2. Combine flour and pepper in a shallow bowl or pie tin.
3. Dredge tenderloins in flour mixture.
4. Cook tenderloins, uncovered in hot oil in a large skillet over medium heat 10 minutes, turning occasionally to brown all sides.
5. Cover and cook an additional 20 minutes on low heat or until meat thermometer  reads 160 degrees.
6. Remove from heat.

Directions:  Brandy sauce

1. Melt 4 Tab butter in really large saucepan.
2. Add mushrooms and cook 5 minutes stirring occasionally.
3. Add brandy and chicken broth, bring to a boil and cook over medium high heat  until mixture is reduced by half, stirring occasionally – about 5 minutes..
4. Stir in whipping cream and cook over medium high heat 10 or 15 minutes until  thickened.   Caution: watch carefully, stir to avoid boiling over.   (It may not thicken – still good.  Go with 15 minutes)
5. Reheat and add remaining 4 tablespoons butter, mustard and sage and stir with a wire whisk.

Serves:  10-12

Source:  yummly.com