Grilled Pork Tenderloin with Cognac & Mushroom Cream Sauce

 Serves: 3-4    |     Prep: 2 min     |     Cook: 25 min     |     Ready: 35-45 min


1-1/2lb pork tenderloin, trimmed
extra virgin olive oil
salt, pepper, steak rub (I used HEB Brand)

Cognac Cream Sauce:

4 c. sliced mushrooms
2 cloves finely minced garlic
1/2 c. cognac or brandy
1/2 c. half and half cream
1/4 – 1/3 c. heavy cream
1/2-3/4 c. chicken stock
2 T. butter
fresh ground pepper and salt to taste



Heat grill on high until it reaches 500 degrees then turn one burner down to low.

Rub pork tenderloin all over with extra virgin olive oil then season with desired seasonings. Add pork to the high heat side of the grill then grill for 1-1/2 minutes on all four sides, keeping the lid closed between flipping.

Move pork tenderloin to the side of the grill with low heat then grill for an additional 4 minutes on each of the two larger sides (so 8 minutes total,) or until an instant read thermometer reads 140 degrees, keeping the lid closed between flipping.

Let pork rest for 10 minutes before slicing and serving.

Cognac Cream Sauce:

Melt butter in large skillet. Add sliced mushrooms to pan and cooked until golden brown. (if needed add a bit more oil or butter to skillet)

When mushrooms are almost done add garlic and cook for additional few minutes.

Add brandy to deglaze skillet.

Stir in heavy cream and cook until sauce has thickened slightly.

Gradually add chicken stock until sauce gets to desired consistency.

Season with salt and pepper. Serve with Grilled Pork Tenderloin.

*If you need to thicken sauce more make a slurry by mixing 1 tbsp chicken broth to 1 tbsp flour, then whisk into sauce.