Pork Tenderloin a la Crème
8 strips bacon
8 slices pork tenderloin, 2 inches thick, butterflied
1/4 cup brandy or cognac
2 tsp dry mustard
salt and freshly ground black pepper to taste
1/4 cup dry white wine
2-3 tbsp. beef boullion granules
2 cups heavy cream
2-3 tbsp. all purpose flour
1/4 pound mushrooms, sliced
Fry bacon until limp. Wrap bacon around outside edge of each butterflied tenderloin, secure with a wooden pick and place in ungreased roasting pan. Using a spoon, drizzle brandy over meat. Sprinkle meat with mustard, salt and pepper. Bake uncovered at 350 degrees for 20-30 minutes Remove pork. Skim grease from drippings. Add wine and bouillon granules and deglaze roasting pan over medium heat. Whisk together cream and flour until smooth. Whisk into drippings. Stir and boil until thickened and smooth, about 4 minutes. Return meat to pan, turning to coat both sides. Sprinkle with mushrooms. Bake uncovered at 350 degrees for 15 minutes, or until sauce is thickened. 4-6 servings
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