Montreal Pork Au Poivre

• 1 14 lbs pork tenderloin (1/2 of the two-pack you get at the store)
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• McCormick's Montreal Brand steak seasoning, to taste
• 2 tablespoons cognac (I use Hennessy)

1. Cut the tenderloin into 1-inch slices.
2. Season with Montreal Steak Seasoning, to taste.
3. (I lightly season both sides.)
4. Allow to rest on counter for 10 minutes.
5. In a large skillet, preferably cast iron, melt the butter and vegetable oil over medium heat.
6. When skillet is hot, add pork slices without crowding the pan too much.
7. Cook five minutes per side and then transfer to a heated plate.
8. Turn the heat down to low and add the cognac.
9. Scrape up the brown bits, turn the heat up to medium-high, and allow the cognac to boil for 30 seconds to burn off the alcohol.
10. Pour pan juices over pork and serve immediately.

pork tenderloin, butter, vegetable oil, cognac

Taken from www.food.com/recipe/montreal-pork-au-poivre-288305 (may not work)