Pork tenderloin with whiskey-mushroom sauce

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
2 pork tenderloins
5-6 cups mushrooms, chopped
3 cups Canadian whiskey
butter
1 heaping tablespoon corn starch dissolved in 1/2 c water
pepper to taste

Directions
Pat tenderloins dry and sprinkle with pepper. In a cast iron skillet, melt a pat of butter and sear the tenderloins quickly over high heat. Remove tenderloins, add another pat or two of butter and over medium heat, sauté mushrooms until they brown. Return pork to pan and pour in whiskey and mix thoroughly. Seal pan tightly with aluminum foil and cook in the over at 375° for 20-25 minutes. Uncover pan on the stovetop, add cornstarch mixture and heat until sauce thickens. Slice tenderloin thinly and serve with sauce.

[HappyMe]

1. The whiskey would never make it into the sauce.

[bif]

2. If you start with a fifth

Some of it would make it into the sauce.

[Bolo Boffin]

3. Pork loins are $1.66 a pound at Kroger this week.

I just bought two packages. One's going into the slow cooker tonight. I've got a different recipe for it (apple cider, onions, and thyme), but I may give this one a whirl for the second one. Thanks!