Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pork Tenderloin With Cognac Cream
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- #79265
The cognac cream sauce along with shallot, dijon, and tomato paste is a decadent complement to spice-rubbed tenderloin.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Rub
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon dried rosemary
1 1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 whole pork tenderloin, silver skin removed
1 tablespoon olive oil
Sauce
1 tablespoon butter
1 shallot (or small onion), minced
2 tablespoons chopped flat-leaf parsley
2 tablespoons cognac
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 cup chicken broth or stock
1/2 cup heavy cream
1/8 teaspoon cayenne pepper (optional)
directions
In a small bowl combine paprika, garlic powder, dry mustard, rosemary, salt and pepper. Reserving 1 tablespoon of the rub mixture, sprinkle the remaining all over both pieces of meat. Let the pork stand at room temperature for at least 15 minutes or up to 1 hour before cooking.
In a large, heavy frying pan over medium heat, heat the olive oil and add the tenderloins, cooking and turning often until browned on all sides and internal temperature reaches 140 degrees F watching closely because the paprika will burn. (This can be done on the grill.) Transfer the tenderloins to a platter and let rest tented loosely with foil while you make the sauce.
In another pan over medium heat, melt the butter and add the shallot, saute until softened about 3 minutes. Remove from heat and stir in the parsley and cognac. Return to heat and simmer for another 1 to 2 minutes.
Whisk in the Dijon mustard, tomato paste, chicken broth and reserved 1 tablespoon rub. Continue to simmer while stirring often to reduce the sauce by half, about 5 minutes.
Whisk in the cream and cayenne to taste. Add any accumulated juices from the pork to the sauce and season to taste with salt and pepper. Slice pork and spoon on sauce.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 14, 2020
A very satisfying result. The rosemary tended to dominate the flavour I would suggest reducing this a little.
February 8, 2016
Good meal, it was very tender. We substituted orange juice for cognac since we didn't have the latter and I used an herbs de province for the rub. I over did it a little on the amount of herbs but overall very good!