| 1. |
Preheat the oven to 375°F. (175°C)
|
| 2. |
Preheat an ovenproof saute pan or grill pan over medium-high heat. Add the vegetable oil and
when hot add the pork tenderloin. Season with salt and pepper and sear the meat on all sided for 3 to 4
minutes per side. Place it in the oven and cook for 12 to 15 minutes turning once. Remove from the oven
and tent with aluminum foil. Let rest 10 minutes before slicing.
|
| 3. |
Meanwhile, place a medium sized saucepan over medium high heat. Add the butter and, when melted,
add the shallot and saute until well mixed and smooth. Pour the white wine and continue to cook until
well incorporated with the flour. Pour in the chicken stock a little at the time until smooth. Continue
to stir to thicken the sauce. Add the whipping cream and cook until the mixture reaches the desired
thickness. Remove from the heat and add the mustard, brandy and maple syrup. Stir well. Keep warm until serving.
|
| 4. |
Slice the pork on the diagonal into 1/4 inch thick medallions. Fan the slices on the plate. Spoon a little sauce over the pork and serve.
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