Description
A recipe found on www.nomenu.com – from a past edition of
the new orleans menu daily, by tom fitzmorris. Here is what is stated about the recipe: "pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (it is the pork what a filet mignon is to beef), but also for its extremely low fat content (less than chicken, even with the skin off). This dish fixes that fat issue by adding a very rich but supremely delicious cream sauce." posting untried by me for zwt.
Ingredients
- Pork Tenderloin
- Creole Seasoning
- Olive Oil
- Brandy
- Onion
- Mushroom
- Whipping Cream
- Salt