Labadie Recipe Database

Name Pork with Vermouth Number of People 4 List of Ingredients 1 1/2 lbs. pork tenderloin 2 tsp. butter 1 T minced garlic 1/2 cup dry vermouth 1 tsp. fresh rosemary, chopped or 1 tsp. dry rosemary 1/2 cup heavy cream salt and fresh ground black pepper Description Slice the tenderloin into 1/2-inch thick medallions and flatten them with the palm of your hand. Season to taste with salt and pepper. In medium saute pan, working in batches, saute in butter over medium heat until browned, about 4 minutes per side. Remove pork to a platter and keep warm. Saute garlic in the same pan 2 minutes, or until fragrant. Carefully add the vermouth and rosemary and simmer over medium-high heat until reduced by half, about 2 to 3 minutes. Add cream and cook until thickened and slightly reduced. Return pork medallions and accumulated juices to the pan and simmer 2 to 3 minutes, or until cooked through. Time 25 minutes Difficulty (1-5) 2 Notes Good enough for company! Might want to make a little extra sauce. Image