Recipe by Rose Ardanaz, Photo by James Tse, Food styling by David Grenier, Prop styling by Lara McGraw. First published in Wish, May 2008
Chef's Tip
For a slightly sweeter taste, replace the cognac with sherry.
food
Cognac-Infused Pork Tenderloin
There's nothing like cognac to perk up your pork!
Ingredients (Serves 2)
| 2 tbsp | unsalted butter |
| 1 lb | pork tenderloin, cut into 1-inch slices |
| 1/2 cup | low-sodium chicken stock |
| 1 tbsp | cognac |
| 1 | clove garlic, minced |
| 1/2 cup | low-fat sour cream |
| 1/4 tsp | freshly ground pepper |
| 2 tbsp | chopped fresh dill |
Instructions
- In a large skillet, heat butter over medium heat. Add pork and sauté, about 6 minutes per side. Remove from pan and set aside.
- Add stock, cognac and garlic to skillet and stir to combine, scraping up brown bits. Reduce liquid, about 5 minutes.
- Remove skillet from heat and blend in sour cream, a little at a time.
- Return pork to pan and cook over medium heat until warm, about 4 minutes.
- Stir in pepper and dill. Serve on a bed of steamed spinach.
Nutritional information
Nutrients per serving: 437 calories, 19 g fat, 53 g protein, 7 g carbs.
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