Recipe of the Week

Recipe of the Week
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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