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Author Notes: When I was studying at the University in Bonn, Germany, I befriended Frau Grossgart, a German lady who ran a bed and breakfast in a wine village in the Ahr Valley near the Rhine. She was a master at cooking pork roasts. I used to assist in her kitchen practically every weekend and listen to her talk about cooking, wine, and what it was like during the war. This recipe is one that I cobbled together after watching her work her magic and pouring over many a German cookbook. —Pastor Paul
- 1 1/2 pounds Pork tenderloin
- 5 tablespoons Butter, divided
- 1/4 cup VSOP Brandy
- 1/4 cup Riesling wine preferably German
- 1/2 cup Beef broth or stock
- 1/2 pound Portobello mushrooms
- 1/2 pound White mushrooms
- 1/4 pound Shitake mushrooms
- 1/4 cup Minced shallots or green onions
- 2 cups Half and Half or whipped cream
- salt and pepper to taste
- 2 tablespoons parsley
- Brown pork tenderloin in 2 tbsp of butter over mod. high heat. I use an aluminum skillet for this so that I get some good brown bits on the bottom of the pan. Remove pan from heat while you start to grill or roast the tenderloin.
- Grill tenderloin or bake at 425 degrees 15-20 mins., depending upon your stove, until internal temperature is 145 degrees. Cover with foil and let rest for at least 10 mins. As soon as you start to grill or roast your tenderloin, start making the sauce. The amount of time needed to make the sauce is equal to the grilling/roasting and resting time of the tenderloin.
- Return skillet with brown bits to the heat and over mod. high heat add the brandy and wine to the pan and deglaze for 1-2 mins. Add beef broth or stock to the skillet and over mod. high heat reduce the sauce by two-thirds. Pour this reduction sauce into a small bowl and set aside.
- Add remaining 3 tablespoons of butter to skillet and saute the shallots or green onions and the three types of mushrooms over med. heat 8-10 mins.
- Add the brandy reduction sauce back to skillet with the sauteed mushrooms and then add the half and half and simmer, uncovered, but not boiling for 10-15 mins. until reduced by half and thickens slightly. Season with salt and pepper and add the parsley just before serving.
- Cut the now rested tenderloin into 1-2 inch thick slices and serve with the sauce. I recommend serving this dish along with mashed potatoes (you can use the sauce on the potatoes as well), white or green asparagus with a simple butter topping (can be brown butter) or Hollandaise sauce, if this dish isn't already too rich for you, and, of course, a good German Riesling.