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Main Dish

Brandy Braised Pork Tenderloin

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  • Serves: 4
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  • 1 whole pork tenderloin, about 1 1/4 pounds
  • Freshly ground black pepper
  • 2 teaspoons butter
  • 1/2 cup minced onion
  • 1/4 cup brandy
  • 1/4 cup beef broth
  • 1/4 cup dried cherries or cranberries
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon soy sauce
  • 1/4 cup cherry preserves


Cut tenderloin crosswise into 8 medallions, about 3/4-inch thick. Season both sides of medallions generously with black pepper and set aside.

Melt butter in large heavy skillet over medium-high heat; sauté onion until soft, about 2-3 minutes. Add medallions, brown on one side, about 3-4 minutes. Meanwhile, in small bowl stir together brandy, broth, cherries, mustard and soy sauce. Turn medallions, add brandy mixture to skillet, bring to a boil, then lower heat to a simmer and cover. Cook undisturbed for 6 minutes. Uncover, stir in preserves and cook and stir until sauce is slightly thickened. Serve medallions with pan sauce.


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