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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the pork into 3/4-inch thick slices to make about 16 slices. | 2. Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat. | 3. Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat! | 4. Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry. | 5. Remove to heated serving platter. Use additional butter with remaining pork slices. | 6. Turn heat to low and add the Cognac to the juices in skillet. | 7. Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol. | 8. Pour immediately over pork and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1 1/4	1/4		680.0015	0.0	117.0169	20.0034
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
black pepper	1	tablespoon	coarse ground	17.319000000000003	4.4126	0.7169	0.2249
brandy	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.