Tired of turkey? Here are some ways you can branch out this Thanksgiving.
2 2-3 pound pork tenderloins
Olive Oil
Salt and Pepper to season tenderloins
2 T Fresh Thyme, picked from stems
2 cups finely chopped pecans (or finely crushed pretzels)
2 to 3 T stone ground mustard (or fig jam)
2 T Butter
¼ c Brandy
½ C heavy Cream
½ t fresh thyme
Bring tenderloins to room temperature and season with salt and pepper. Brown meat on all sides in a heavy bottom pan on the stove top. Save the pan drippings and fond in the pan. Cool slightly to ensure easy handling. Brush entire surface of tenderloins with mustard or jam of your choice, and completely cover with thyme and nuts, or thyme and pretzels. Place meat on a rack of a foil lined sheet pan and roast at 400* for 19 minutes or until a thermometer registers 145*. Bring out of the oven and let rest, tented to retain heat, for 3 minutes. This will ensure a slightly pink, lusciously moist celebratory holiday dinner. Slice and serve with the following Brandy Cream Sauce:
Brandy Cream Sauce
In the pan with the meat drippings and fond, mealt 2 Tablespoons butter
In the butter, deglaze the pan with brandy and reduce until alcohol has mostly burned off, about to half.
Wisk in heavy cream, thyme leaves and salt and pepper to taste. Spoon over sliced tenderloin.
You can substitute apple cider for brandy if you wish, or apple cider vinegar for a different taste treat.
