Ease of preparation rating: Medium.
Yield: 4 servings.
3 tablespoons (45ml) olive oil
1 pork tenderloin
Salt and pepper
1 small white onion, finely chopped
3 garlic cloves, minced
1 bay leaf
3/4 cup (180ml) brandy
3/4 cup (180ml) chicken stock
2 tablespoons (30ml) butter
2 tablespoons (30ml) fresh oregano leaves
In a large skillet, heat olive oil over medium-high heat.
Season pork tenderloin with salt and pepper.
Transfer pork to the pan to sear for 2-3 minutes per side, until golden brown.
Remove pork from the oil and set aside to rest.
Reserve oil in the pan.
Stir onions and garlic into the pan and cook over medium-high heat for 3-4 minutes, stirring often, until onions are golden.
Add brandy and bay leaf to the pan and cook for 2-3 minutes, until alcohol burns off.
Stir in chicken stock, and continue cooking 3-4 minutes, until stock reduces.
Add butter, half the oregano, and a pinch each of salt and pepper.
Slice pork into medallions and transfer to the pan to cook for 2-3 minutes, flipping occasionally, until pork is cooked through and sauce has thickened.
Serve pork hot, drizzled with the sauce and garnished with remaining oregano.