German pork tenderloin with a brandy sauce
Pork second courses
When I was studying at the University in Bonn, Germany, I befriended Frau Grossgart, a German lady who ran a bed and breakfast in a wine village in the Ahr Valley near the Rhine. She was a master at cooking pork roasts. I used to assist in her kitchen practically every weekend and listen to her talk about cooking, wine, and what it was like during the war. This recipe is one that I cobbled together after watching her work her magic and pouring over many a German cookbook.
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