Prep
10 min
Total
20 min
Serves
4
INGREDIENTS
- 1/2 cup all purpose flour
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 675g pork tenderloin
- 2 tbsp butter
- 1 tbsp canola oil
- 1/2 cup apple juice
- 1/4 cup brandy
- 2 tbsp 35% cream
- 1/2 tsp Dijon
METHOD
- Combine the flour, thyme, and salt in a shallow bowl. Cut the pork into 8 equal-sized medallions.
- Melt the butter with the oil in a large frying pan over medium-high. While it’s melting, dredge a piece of pork in the flour mixture. Shake off the excess, then place the piece cut-side-down into the pan, pressing gently on the pork with your fingers to flatten it slightly. Repeat with the remaining pork. Cook 2 to 3 minutes per side, or until golden. Transfer the pork to a plate.
- Add the apple juice and brandy to the pan and increase the heat to high. Bring to a boil and cook, scraping up the brown bits from the bottom of the pan, for about 1 minute. Add the pork back to the pan and reduce the heat to medium. Cook, turning the pork over every now and then, 5 to 7 minutes, or until the pork is cooked through or an instant-read thermometer inserted into the centre of one piece reads 150°F. Transfer to a serving platter.
- Add the cream and Dijon to the pan and whisk to combine. Cook about 1 minute, or until thickened slightly. Pour over the pork.
- I serve this with Perfect Mashed Potatoes to soak up the sauce, and Buttery Mushrooms for texture.
