Pork Tenderloin with Eggplant and Brandy Cream Sauce

[Jeff L]

Pork Tenderloin with Eggplant and Brandy Cream Sauce

Serves 2 as Main Dish.

We recently had something close to this dish that I just created at home. From the ingredients, it sounds like it won't work, trust me it works. Give it a try!

• 1 Pork Tenderloin cut into 6 equal lengths and pounded to form scallopini
  
• 5 slices fontina cheese
  
• 1 c canned plum tomatoes, choppped
  
• 1 large eggplant (half used for this recipe)
  
• garilc
  
• 3/4 c beef stock - homemade is best or Kitchen Basics
  
• 1/4 c good brandy
  
• 4 oz heavy cream
  
• 1 egg whisked
  
• breadcrumbs
  

Slice eggplant into 6 discs. Drop each in egg and then into breadcrumbs. Put a little olive oil in saute pan and fry garlic slices for 30 seconds. Add as many of the eggplant discs as can fit. Cook until both sides are nicely browned. Remove to a plate and reserve

In a clean saute pan, add a little oil and saute pork scallopini until almost cooked. Remove pork and increase heat to high and add broth. Cook until reduced by half, scrapping up any brown bits. Next add the brandy and cook on high until reduced by half. Add tomatoes and simmer for 15 - 20 minutes. Add heavy cream and turn off heat.

Put pork into an oven safe skillet or pyrex dish. Top with eggplant slices, then top each with a fontina cheese slice and bake in a 300 degree oven until cheese melts. Make sure pork is fully cooked.

Heat sauce and laddle over pork. Serve with garlic mashed potatoes or any way you like them.

Keywords: Pork

( RG1583 )