Ingredients

• 2-3 wild pork tenderloins (about 1 ½-2 lbs)
• 1 stick unsalted butter
• 3 cloves of garlic (minced)
• 4 Tbs of cognac or brandy
• ½ heavy cream (more to taste)*
• salt and lots of fresh ground pepper

Instructions

1. Generously pepper the outside of each wild pork tenderloin and press so that it
2. sticks. Cut pork into 1/3 inch medallions. Melt ½ stick of butter in saute pan
3. (medium high heat) and cook pork about 2 minutes on each side. This step may
4. take 2 batches. Put pork on plate and cover to keep warm.
5. Now add garlic to the pan and sauté for about 1 minute. Reduce the heat to low and
6. add the cognac (or brandy) and cook for 2 more minutes. Add the remaining butter
7. until melted then begin adding cream. Stir then let the mixture get bubbly until it
8. thickens. Add more cream for more sauce. Generously add fresh cracked pepper
9. and then salt to taste. I add lots of pepper and more cream for lots of sauce!
10. When sauce is slightly thickened, add pork back (not the liquid in the plate) to pan
11. and serve when the pork is heated through.
12. *Note: I have used both Fat Free Half & Half and So Creamer (non-dairy). This dish is
13. low carb.

https://bar3ranch.com/recipes/sauteed-medallions-wild-boar/