Cognac-Infused Pork Tenderloin
There's nothing like cognac to perk up your pork!
Ingredients (Serves 2)
|| unsalted butter
|| pork tenderloin, cut into 1-inch slices
|| low-sodium chicken stock
||clove garlic, minced
|| low-fat sour cream
|| freshly ground pepper
|| chopped fresh dill
- 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.
Nutrients per serving: 437 calories, 19 g fat, 53 g protein, 7 g carbs.
Recipe by Rose Ardanaz, Photo by James Tse, Food styling by David Grenier, Prop styling by Lara McGraw. First published in Wish, May 2008