| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
August 1991 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Coarse salt |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
White pepper |
| 1/4 |
ts |
Dried thyme; crumbled |
| 1 |
pn |
Ground allspice |
| 1 |
|
Pork tenderloin; (12-ounce) |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Milk; (do not use lowfat |
|
|
; or nonfat) |
| 1/4 |
c |
Brandy |
INSTRUCTIONS
Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub
salt mixture into pork. Wrap pork tenderloin in plastic wrap and
refrigerate 4 hours or overnight.
Preheat oven to 325F. heat oil in heavy large ovenproof skillet over
medium-high heat. Add pork and cook until brown on all sides, turning
occasionally, about 7 minutes. Place skillet with pork in oven and bake to
desired doneness, about 30 minutes for medium. Transfer pork tenderloin to
platter. Cover with foil and keep warm.
Add milk and brandy to same skillet. Bring to boil over high heat. Continue
boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on
bottom of pan, about 8 minutes. Slice pork and serve immediately with
sauce.
Serves 2.
Bon Appetit August 1991
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