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1
Prepare a spice bag by tying up tarragon, thyme, bay leaf, oregano, and basil in cheese-cloth.
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2
Brown veal bones in an oven at 500 degrees F. Place bones in a large stock pot and add in onion, celery, carrots, tomato paste, and spice bag.
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3
Fill pot with 1 gallon of cool water.
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4
Slowly bring to simmering point and simmer for 6 hrs.
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5
Skim the surface frequently to remove impurities.
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6
After 6 hrs strain broth through a fine sieve or possibly cheese-cloth and place back on stove and boil slowly till only 3 c. remain.
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7
Throw away bones and vegetables.
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8
The result should be a very dark, rich, thick, veal stock.
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9
In a saute/fry pan heat butter and add in flour.
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10
Stir constantly for 5 min to create a light roux.
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11
Add in the roux to the three c. of boiling stock and whisk to thicken sauce.
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12
At this time, add in salt, pepper, mushrooms, Worcestershire sauce, Dijon mustard, green peppercorns, and shallots.
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13
Continue to simmer sauce while stirring.
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14
Dredge pork, tenderloins in flour and sear them on all sides in a saute/fry pan of very warm oil, approximately 4 min on each side.
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15
Remove them from saute/fry pan and place them on a baking sheet pan.
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16
Place tenderloins in an oven at 400 degrees F to finish cooking.
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17
Meanwhile, take the saute/fry pan which was just used and add in the brandy, scraping the bottom of the pan for the flavorings.
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18
Place back on heat and reduce brandy by half.
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19
WARNING: Brandy will ignite when placed near an open flame.
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20
When brandy is reduced by half, add in it to the peppercorn sauce along with the cream.
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21
Blend thoroughly and keep sauce hot till serving time.
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22
Remove pork tenderloins from oven when they are done and slice into medallions.
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23
Arrange them neatly on serving plates and coat with sauce.
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24
Serve immediately.
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25
Serves: 6.
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26
(Prep and Cooking Time: Hrs)
