He found this recipe in our Cooking for Friends cookbook by Gordon Ramsay.
1 pound (500 g) pork tenderloin
Salt and freshly ground black pepper
1 teaspoon (5 mL) paprika (sweet smoked paprika is recommended)
4 tablespoons (60 mL) olive oil
1 onion, finely sliced
8 ounces (250 g) fresh mushrooms, cafe color preferred, sliced
1 tablespoon (15 mL) brandy (optional)
2/3 cup (150 mL) sour cream
Fresh flat-leaf parsley, chopped
- Trim any fat from the meat and slice it thinly.
- Sprinkle with salt, pepper and paprika.
- Heat 2 tablespoons (30 mL) of the oil in a large, heavy frying pan over medium heat until oil is hot. Add onion and saute until soft and translucent, about 6 to 8 minutes, stirring frequently.
- Add garlic and mushrooms, increase heat slightly, and saute for another 3 to 4 minutes until the mushrooms release their liquid.
- Tip contents of pan onto a plate and set aside.
- Add remaining 2 tablespoons (30 mL) oil to the pan and when it is hot, sear pork on both sides for 1 to 2 minutes, until golden brown.
- Return onions, garlic and mushrooms to pan. Add brandy and let it boil or flambe until almost reduced.
- Lower heat to medium, stir in cream and heat to a gentle simmer.
- Season to taste with a little more salt and pepper, and a dash of lemon juice. Add parsley and serve, sprinkle with a little more paprika.
Gord served it over fresh linguini.
It was delicious! Because I don't like mushrooms, Gord didn't use any (thanks, Gord!).
I hope he makes this again!