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Brandy Braised Pork Tenderloin Print Email


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; saut 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.

Serves 4
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