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Ingredientes
- 6 (7 ounce.) pork tenderloins
- 2 lbs. veal bones
- 1 sm. onion
- 1 carrot
- 2 ribs celery
- 1/2 c. tomato paste
- 1 healthy pinch tarragon
- 1 healthy pinch basil
- 1 healthy pinch oregano
- 1 healthy pinch thyme
- 1 bay leaf
- 2 ounce. butter
- 2 ounce. flour
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 c. brandy
- 1 pound mushrooms, quartered
- 2 tbsp. Worcestershire sauce
- 1/8 c. Dijon mustard
- 2 tbsp. green peppercorns
- 4 shallots, finely minced
- 1/4 c. heavy cream
Direcciones
- Prepare a spice bag by tying up tarragon, thyme, bay leaf, oregano, and basil in cheese-cloth. Brown veal bones in an oven at 500 degrees F. Place bones in a large stock pot and add in onion, celery, carrots, tomato paste, and spice bag. Fill pot with 1 gallon of cool water. Slowly bring to simmering point and simmer for 6 hrs.
- Skim the surface frequently to remove impurities. After 6 hrs strain broth through a fine sieve or possibly cheese-cloth and place back on stove and boil slowly till only 3 c. remain. Throw away bones and vegetables. The result should be a very dark, rich, thick, veal stock.
- In a saute/fry pan heat butter and add in flour. Stir constantly for 5 min to create a light roux. Add in the roux to the three c. of boiling stock and whisk to thicken sauce. At this time, add in salt, pepper, mushrooms, Worcestershire sauce, Dijon mustard, green peppercorns, and shallots. Continue to simmer sauce while stirring.
- Dredge pork, tenderloins in flour and sear them on all sides in a saute/fry pan of very warm oil, approximately 4 min on each side. Remove them from saute/fry pan and place them on a baking sheet pan. Place tenderloins in an oven at 400 degrees F to finish cooking.
- Meanwhile, take the saute/fry pan which was just used and add in the brandy, scraping the bottom of the pan for the flavorings. Place back on heat and reduce brandy by half. WARNING: Brandy will ignite when placed near an open flame.
- When brandy is reduced by half, add in it to the peppercorn sauce along with the cream. Blend thoroughly and keep sauce hot till serving time. Remove pork tenderloins from oven when they are done and slice into medallions. Arrange them neatly on serving plates and coat with sauce. Serve immediately. Serves: 6. (Prep and Cooking Time: Hrs)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 10 servings | |
| Calories 283 | |
| Calories from Fat 77 | 27% |
| Total Fat 8.67g | 11% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.02g | |
| Cholesterol 90mg | 30% |
| Sodium 511mg | 21% |
| Potassium 833mg | 24% |
| Total Carbs 11.79g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.38g | 2% |
| Protein 26.83g | 43% |
