Pork Tenderloin Flambé
An impressive display for a special dinner. Serve with au gratin potatoes and buttered broccoli. Be sure to watch the flame and have proper extinguishers close by for safety.
1 pound pork tenderloin
1 teaspoon butter or margarine
1 teaspoon olive oil
1/2 cup beef broth
1/2 cup sliced green onion
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme, crushed
1 cup sliced fresh mushrooms
3 tablespoons brandy
- Cut pork into eight 1 1/2-inch slices. Using fingers, press each slice to a 1-inch thickness. Heat butter and olive oil in a large skillet until butter melts. Add pork, cook over medium heat about 5 minutes on each side or until done. Remove pork, reserving drippings in skillet. Cover pork and keep warm.
- Add broth, onion, Worcestershire, thyme and mushrooms to skillet. Bring mixture to boiling; reduce heat and simmer for 2 to 3 minutes or until vegetables are very tender, scraping brown bits from bottom of skillet. Return pork to skillet.
- Heat brandy over high heat in a small saucepan until simmering. Pour heated brandy over pork; ignite with a long match. Gently and carefully stir pork until flames subside. Remove pork to a serving platter and spoon on sauce.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.