This recipe has just the right ingredients for making delicious
pork tenderloin ~ you will not be disappointed with the finished dish!
The lean meat is nearly impossible to cook without being
dry, flavorless and tough because it is not marbled with fat. The cut begs to be spiffed up,
and this savory sauce did the job.
It’s a delicious combination of flavors with apricot brandy, grainy
mustard and Dijon mustard, that doesn’t take long to put it together.
I’m a fan of mustard and like brandy too ~ I’m almost
obsessed with the heavenly taste of this sauce!
Method:
Preheat the oven to 400 degrees.
Spray the meat with cooking spray.
Cook for about 20 minutes or until internal temperature is
145-150 degrees by a food thermometer.
For the sauce:
In a small saucepan, heat brandy, mustards and broth until
mixture boils.
Lower heat and simmer for about 5 minutes until sauce
reduces by a third, stirring occasionally.
Stir in cornstarch and cook until thickened.
Add butter and pepper and stir until butter melts.
Drizzle over pork and pour remainder into bowl for table
use.
Deeelicious!
Be sure to visit my friend; Linda's blog, My Kind of Cooking,
for her great cookbooks, tips and delicious recipes!
