A delightful pork tenderloin dish served with a rich and creamy mushroom sauce, perfect for a cozy dinner.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the pork tenderloin.
Season the pork tenderloin with salt, pepper, and thyme.
Use your hands to rub the seasoning evenly over the pork for better flavor.
Heat a skillet over medium-high heat and sear the pork on all sides until browned.
Searing locks in the juices and adds a nice crust to the pork.
Transfer the skillet to the oven and roast the pork for 15 minutes or until the internal temperature reaches 145°F (63°C).
Use a meat thermometer to check the internal temperature for perfect doneness.
Remove the pork from the oven, cover with foil, and let it rest for 5 minutes.
Resting allows the juices to redistribute, making the pork tender.
In the same skillet, sauté the shallots, garlic, and mushrooms over medium heat until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Add the brandy to the skillet and simmer until reduced by half.
Scrape the bottom of the skillet to incorporate all the flavorful bits.
Stir in the cream and simmer until the sauce thickens.
Keep stirring to prevent the cream from curdling.
Slice the pork tenderloin and serve with the mushroom sauce drizzled on top.
Arrange the slices neatly for an appealing presentation.
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