Monday, May 05, 2008

Chef Jeff's Pork Tenderloin Amandine

Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:15
Amount/Measure/Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds pork tenderloin, R-T-C -- trimmed and sliced
2 each shallots
1/2 cup blanched almonds -- sliced
1 cup brown sauce – or beef bouillon
2 tablespoons clarified butter
1/2 cup dry sherry
4 tablespoons cream
1/4 cup flour
1 Dash salt
1/2 Dash black pepper
Slice trimmed tenderloin into 2 ounce medallions and pound gently until 1/4 to 3/8 inch thick.
Season pork then dust with flour
Heat pan and 1/2 of the clarified butter
Sauté pork in batches, 1 minute per side at high heat to brown then remove from pan
Remove any burnt oil from pan then add the other 1/2 of the butter
Sauté at slightly lower heat the almond slices until just beginning to brown
Quickly deglaze pan with sherry and reduce by 1/2
Add brown sauce and cream and adjust seasoning
Return pork to pan with any juices that have pooled. Simmer 2-4 minute until sauce thickens slightly.
Serve 3 medallions per serving and distribute sauce evenly

Per Serving (excluding unknown items): 428 Calories; 20g Fat (45.5% calories from fat); 45g Protein; 10g Carbohydrate; 1g Dietary Fiber; 118mg Cholesterol; 328mg Sodium.

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