{"id":612,"date":"2014-09-16T16:38:29","date_gmt":"2014-09-16T22:38:29","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=612"},"modified":"2021-10-26T15:14:58","modified_gmt":"2021-10-26T21:14:58","slug":"pork-tenderloins-with-brandied-cream-sauce","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/pork-tenderloins-with-brandied-cream-sauce.html","title":{"rendered":"Pork Tenderloins with Brandied Cream Sauce"},"content":{"rendered":"<p><em>This sauce is a real find &#8211; good on chicken or pasta too.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>5 lbs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pork tenderloins (approximately 1 \u2013 2 inches in diameter. Usually 2 loin \u00a0per package)<\/li>\n<li>1 \u00bd c\u00a0\u00a0\u00a0\u00a0\u00a0 flour<\/li>\n<li>2 tsp\u00a0\u00a0\u00a0\u00a0\u00a0 pepper<\/li>\n<li>1 c\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 oil<\/li>\n<li>\u00bc lb \u00a0\u00a0\u00a0\u00a0\u00a0 butter (divided)<\/li>\n<li>7c\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mushrooms, sliced (\u00be\u00a0 lb)<\/li>\n<li>1 2\/3 c\u00a0\u00a0\u00a0 brandy<\/li>\n<li>1 2\/3 c\u00a0\u00a0\u00a0 chicken broth<\/li>\n<li>3 1\/3 c\u00a0\u00a0\u00a0 whipping cream<\/li>\n<li>5 Tab \u00a0\u00a0\u00a0 mustard, yellow<\/li>\n<li>2 tsp\u00a0\u00a0\u00a0\u00a0\u00a0 sage, dried, whole\u00a0 (or 2 Tab\u00a0 fresh)<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0 Pork loin<\/strong><\/p>\n<ol>\n<li><strong>\u00a0<\/strong>Trim fat from tenderloins<\/li>\n<li>Combine flour and pepper in a shallow bowl or pie tin.<\/li>\n<li>Dredge tenderloins in flour mixture.<\/li>\n<li>Cook tenderloins, uncovered in hot oil in a large skillet over medium heat 10 minutes, turning occasionally to brown all sides.<\/li>\n<li>Cover and cook an additional 20 minutes on low heat or until meat thermometer \u00a0reads 160 degrees.<\/li>\n<li>Remove from heat.<\/li>\n<\/ol>\n<p><strong>Directions:\u00a0 Brandy sauce<\/strong><\/p>\n<ol>\n<li>Melt 4 Tab butter in really large saucepan.<\/li>\n<li>Add mushrooms and cook 5 minutes stirring occasionally.<\/li>\n<li>Add brandy and chicken broth, bring to a boil and cook over medium high heat \u00a0until mixture is reduced by half, stirring occasionally \u2013 about 5 minutes..<\/li>\n<li>Stir in whipping cream and cook over medium high heat 10 or 15 minutes until \u00a0thickened.\u00a0\u00a0 <strong>Caution: watch carefully, stir to avoid boiling over. \u00a0\u00a0<\/strong>(It may not thicken \u2013 still good.\u00a0 Go with 15 minutes)<\/li>\n<li>Reheat and add remaining 4 tablespoons butter, mustard and sage and stir with a wire whisk.<\/li>\n<\/ol>\n<p><strong>Serves: <\/strong>\u00a010-12<\/p>\n<p><strong>Source: <\/strong>\u00a0yummly.com<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This sauce is a real find &#8211; good on chicken or pasta too. Ingredients: 5 lbs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pork tenderloins (approximately 1 \u2013 2 inches in diameter. Usually 2 loin \u00a0per package) 1 \u00bd c\u00a0\u00a0\u00a0\u00a0\u00a0 flour 2 tsp\u00a0\u00a0\u00a0\u00a0\u00a0 pepper 1 c\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 oil \u00bc lb \u00a0\u00a0\u00a0\u00a0\u00a0 butter (divided) 7c\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mushrooms, sliced (\u00be\u00a0 lb) 1 2\/3 c\u00a0\u00a0\u00a0 brandy 1 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/pork-tenderloins-with-brandied-cream-sauce.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pork Tenderloins with Brandied Cream Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[27],"tags":[58],"class_list":["post-612","post","type-post","status-publish","format-standard","hentry","category-entree-pork","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=612"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/612\/revisions"}],"predecessor-version":[{"id":8952,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/612\/revisions\/8952"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}