The Recipes

Pork Tenderloin with Brandywine Sauce

I rarely use cream, but when I do, it's worth it!

Pork Tenderloin with Brandywine Sauce


- 1 piece pork tenderloin (I buy a whole one, then portion it into individual pieces to freeze separately)
- 5-6 baby bella or button mushrooms
- splash brandy
- splas white wine
- 3-4 thyme sprigs, picked and chopped
- 2 T. heavy cream
- pinch crushed red pepper (optional)
- 2-3 c. spinach
- a few grates of fresh nutmeg
- 1 garlic clove, minced
- olive oil
- salt
- pepper
- 1/2 c. rice (optional... I was really hungry so I wanted more than just the pork and spinach)

Preheat the oven to 375 degrees.  Season the pork with salt and pepper while you heat the olive oil in an oven-safe pan.  Sear the pork on all sides, then transfer the pan to the oven.  Cook in the oven for 20 minutes, or until a meat thermometer registers at 140 degrees when inserted into the center.

While the pork cooks, heat a light layer of olive oil in another skillet.  Add the mushrooms and allow them to cook for 7-8 minutes.  Season with salt, and add in the brandy and wine.  Let the liquid reduce by half, then add in the thyme, cracked black pepper and cream.  Let simmer for another 3-4 minutes.

Remove the pork from the oven and let it rest for at least five minutes.

In a third sautee pan, heat a small amount of olive oil.  Add the spinach and season with salt and pepper.  As it starts to cook down, turn the leaves with a pair of tongs so that every piece is coated with the oil.  Add in the garlic, nutmeg, and red pepper flakes.

Plate the rice and spinach, then slice the pork and lay it over the top.  Top the pork with the mushroom sauce.