Ingredients
- 1 teaspoon coarse salt
- 1 garlic clove, minced
- 1/2 teaspoon white pepper
- 1/4 teaspoon dried thyme, crumbled
- Pinch of ground allspice
- 1 12-ounce pork tenderloin
- 2 tablespoons vegetable oil
- 1/2 cup milk (do not use lowfat or nonfat)
- 1/4 cup brandy
Directions
- Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
- Preheat oven to 325°F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
- Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.
