Roast pork tenderloin with cognac & cream - house beautif

4 servings

Ingredients

Quantity Ingredient
1¾ To 2 1/4 lb pork tenderloin
¼ cup Olive oil
Salt & freshly ground black pepper
¼ cup Butter
3 tablespoons Dried tarragon, OR
6 tablespoons Chopped fresh tarragon leaves
⅓ cup Cognac
2 cups Heavy cream

Directions

Coat the tenderloin with the oil and sprinkle with salt and pepper to taste. Place the tenderloin in a roasting pan and cook in a preheated 425'F oven for 30 to 35 minutes.

In a small saucepan, melt the butter over moderate heat until it bubbles. Add the tarragon. Add the Cognac a third at a time, set- ting it aflame after each addition and allowing the flames to die out after each flaming. Add the heavy cream, bring the mixture to a boil, simmer it until it is reduced by half, and season with salt and pepper.

Carve tenderloin into medallions and place on a warm serving plate.

Spoon sauce over pork. Serve immediately. Serves 4 to 6.

House Beautiful/June/94 Scanned & fixed by Di & Gary

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