Ingredients
Servings: 6
Ingredients:
2 Murphy Farms pork tenderloins (approximately 1 lb each)
salt and pepper, to taste
flour
4 tablespoons TFM Extra Virgin Olive Oil
1/4 cup brandy
10 - 12 ounces mixed mushrooms, sliced
2 tablespoons butter
2 tablespoons TFM Extra Virgin Olive Oil
2 cloves of garlic, sliced
2 tablespoons fresh parsley, chopped
1 tablespoon TFM fresh rosemary, chopped
2 tablespoons heavy cream (or half & half)
Preparation
Preparation: Lightly season pork tenderloins with salt and pepper, and then dredge in flour. Heat a 12-inch skillet over high heat. Add 4 tablespoons of Extra Virgin Olive Oil. Sear the pork evenly on all sides. Reduce the heat to medium-low. Add brandy, then cover the pan and cook until the internal temperature is 130°, or medium rare. Remove the meat to a platter and cover with foil and a towel. Let rest for about 5-7 minutes.
Using the same skillet, turn heat to medium-high and melt the butter and olive oil. Add mushrooms and garlic, sauté for about 4 minutes. Add rosemary, parsley and cream. Season to taste.
Slice pork into medallions and pour the herbed mushrooms over the meat.
