Peppered Pork Tenderloin Recipe Ingredients for Four People 


    2 large pork tenderloins, trimmed of all fat and sinews, each cut into 8 
    medallions and flattened slightly
    1 teaspoon salt
    1 tablespoon black peppercorns, roughly crushed in a pestle and mortar
    2 teaspoons herbs de provence
    1tablespoon extra virgen olive oil
    1 tablespoon butter 
    2 cloves garlic, bashed into a paste
    About 4 tablespoons brandy
    1 cup/250ml double/heavy cream 


  Method

    OK - this is so easy you will not believe it!
    Mix together the salt, peppercorns, and herbs in a bowl.
    Evenly coat each of the medallions with this mixture and allow to marinate, 
    covered, for about 2 hours
    In a large, heavy skillet heat the olive oil over medium to high heat.
    Add the medallions and cook for 2 1/2 minutes on the first side, turn over 
    and cook for 2 minutes on the second side.
    Transfer to a tray, cover with foil, and keep warm in the oven.
    Add the butter to the skillet and when foamy add the garlic and cook for a minute.
    Add the brandy and flambée. 
    Then add the cream and cook for about 3 minutes until the sauce has thickened a little.
    Return the medallions and any accumulated juices to the pan and cook until the meat 
    is just warmed through, about 30 seconds.
    Arrange 4 medallions on each plate and pour the sauce over them.


   https://www.cutting-edge-mediterranean-recipes.com/pork-tenderloin.html