posted by Dodger 04-20-101 5:27 AM
Pork Tenderloin
from Tom Fitzmorris
2 whole pork tenderloins
2 Tbs. Creole seasoning
2 Tbs. butter
1 oz. dark rum
1 Tbs. lemon juice, strained
3 Tbs. Worcestershire sauce
2 Tbs. Tabasco Caribbean-style steak sauce, or Pickapeppa
1 tsp. Dijon mustard
1/3 cup heavy whipping cream
1/2 tsp. coarsely-cracked black pepper
1 Tbs. French shallots, very finely chopped
Slice the tenderloins about a half-inch thick, and season with Creole seasoning.
Heat the butter in a skillet over medium heat, and saute the pork until browned well on each side. Remove and keep warm.
Add the rum to the pan and bring to a boil, whisking to dissolve the browned bits. Add the lemon juice, Worcestershire, steak sauce, and mustard. Stir and cook for a minute, then add the cream. Lower the heat to a simmer.
Return the pork to the pan and cook to heat through while coating the pieces with sauce.
Place the tenderloin slices on plates, nap with a little extra sauce (if there is any), and top with a light sprinkle of chopped shallots and pepper.
Serves six.