Pork Tenderloin with Chef Carl Rubadue


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PORK TENDERLOIN Pork is healthy meat and a very safe one as well! Free from the old stigmas that came with eating Pork and the rules to cook it to death, the Pork of today can be eaten medium rare while it is moist and tender! The sauce that accents the natural sweetness of Pork will create a meal that is remembered and soon to be a favorite. I hope you find this recipe in this same light!

Serves 3 to 4 Ingredients

1 TBSP 1 TBSP ¼ Cp 1 TBSP

Butter, unsalted

Olive Oil Shallots, peeled and cut to strips Sun-dried Tomatoes, Oil Packed, chopped Kosher Salt Fresh Ground Pepper Pork Tenderloin, Cut to medallions and Flattened Cognac Broth, chicken, vegetable or pork can be used. Apple Juice Heavy Cream

1 Lb ½ Cp ¼ Cp ¼ Cp ½ Cp

Directions

1) Trim Silver-skin off Pork Tenderloin and slice to ½ thick pieces, on a flat surface, place each slice one at a time between pieces of plastic or parchment paper and pound thin with meat mallet or bottom of a small pan. Season both sides lightly w/ Salt & pepper 2) In large skillet heat olive oil and add pork in batches, sear pork until just brown on each side about 2 minutes per side. Remove from pan and keep warm. Repeat until all pork is seared. 3) In same pan, add butter and shallots. Sauté until shallots are just turning translucent. 4) Add Sun-dried tomatoes and Cognac. Bring to a boil. Boil until reduced by ½ broth continue boiling until reduced by ½. 5) Add Cream and continue boiling until thick enough to coat back of spoon about 5 minutes. Taste and adjust seasoning 6) Add all Pork with any drippings back to pan and heat through. 7) Serve and enjoy!

Could be served with any cooked Pasta, Cous Cous or Risotto.

Eat in health and enjoy!