Lunch Dinner High protein Quick

Brandy pork tenderloin

Pork tenderloin seared in butter with garlic and rosemary, cooked in a brandy and stock sauce with onion and portobello mushrooms, reduced like a demi-glace.

Cooking: 35 min
Prep: 15 min
Difficulty: Medium

Per serving

391 kcal

Protein · 44 % 41 g

Fat · 46 % 19 g

Carbs · 10 % 9 g

Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.

Ingredients

For 4 servings

2 pork tenderloins (about 700–800 g in total)
3 whole garlic cloves, crushed in their skins
2 large onions (about 300 g), finely diced
300 g portobello mushrooms, sliced or quartered
40 g butter
2 sprigs of fresh rosemary
50 ml brandy
250 ml beef or chicken stock
0.5 tbsp Bovril (or a similar beef extract)
2–3 tbsp extra virgin olive oil
salt and freshly ground black pepper

Step by step

Trim the fat and sinew from the tenderloins and season them generously.
In a large frying pan, melt the butter with the garlic and rosemary. Sear the tenderloins over a high heat on all sides until well browned. Take them out and set aside.
In the same pan, add a splash of oil and fry the onion over a medium heat until golden. Remove the garlic and rosemary.
Add the portobellos and sauté them over a high heat for a few minutes.
Pour in the brandy to deglaze, stir in the Bovril and mix.
Add the stock, put the tenderloins back in, cover and cook for 10–15 minutes. Cut into one slightly to check the middle: it should be cooked but juicy (pale pink, not raw). Don't overdo it or it will be dry.
Take the meat out and let it rest for a few minutes.
Strain the cooking juices, keep the portobellos and onion for the garnish and reduce the sauce over a high heat until it thickens like a demi-glace.
On the plate, make a bed of portobellos and onion, slice the tenderloin into medallions, lay them on top and spoon over the reduction.

Recipe by Gabriela Hinojosa on Instagram. View on Instagram