630197 Fancy Pork Tenderloin Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1: , (1 lb.) pork tenderloin
1/2 cup: Dry white wine,
-Salt and pepper,
3 ounce: Swiss cheese, cut into 6
2 T: Butter,
-slices,
1 T: Minced fresh sage or 1 tsp.,
4 t: Dijon mustard,
-dried, crumbled
1/2 cup: Half and half,
Directions:
Preparation : Season pork lightly with salt and pepper. Melt butter
in a heavy skillet over medium heat. Stir in the sage. Add pork and
brown well on all sides. Add white wine. Reduce heat to low, cover
and cook until thermometer inserted in thickest part of meat
registers 170 degrees (30-40 minutes). Remove pork from skillet. Cut
6 lengthwise slits in top of pork (2 rows of 3 slits). Spread each
cheese slice with 1/2 teaspoon mustard. Insert cheese into slits.
Return pork to skillet. Cover and cook over medium heat until cheese
melts about 5 minutes. Transfer pork to cutting board and cover with
foil. Blend remaining 1 teaspoon mustard into juices in a skillet.
Add half and half and boil until slightly thickened, stirring
occasionally, about 10 minutes. Cut pork into 1 inch slices. Arrange
on plates. Spoon sauce over and serve.
Submitted By BARRY WEINSTEIN On 02-25-95
Source from luhu.jp
in a heavy skillet over medium heat. Stir in the sage. Add pork and
brown well on all sides. Add white wine. Reduce heat to low, cover
and cook until thermometer inserted in thickest part of meat
registers 170 degrees (30-40 minutes). Remove pork from skillet. Cut
6 lengthwise slits in top of pork (2 rows of 3 slits). Spread each
cheese slice with 1/2 teaspoon mustard. Insert cheese into slits.
Return pork to skillet. Cover and cook over medium heat until cheese
melts about 5 minutes. Transfer pork to cutting board and cover with
foil. Blend remaining 1 teaspoon mustard into juices in a skillet.
Add half and half and boil until slightly thickened, stirring
occasionally, about 10 minutes. Cut pork into 1 inch slices. Arrange
on plates. Spoon sauce over and serve.
Submitted By BARRY WEINSTEIN On 02-25-95
Source from luhu.jp
Tags
Pork