Medaillons of Pork Tenderloin Veronique
Submitted by castaples
Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
35 minVeronique is the French culinary term for dishes finished with grapes, and this pork tenderloin wears it properly. Medallions sauteed in butter, set aside while the pan does the real work: shallots softened in the same butter, sherry and veal stock added, the bottom scraped to dissolve every bit of flavor left from the meat, then reduced by half before cream goes in.
The sauce gets strained, the pork goes back in to finish, and butter-sauteed seedless grapes crown each plate. Two medallions, four to five grapes, two ounces of sauce poured over the top.
The kind of dish that looks like it came from a restaurant kitchen because, at its heart, it did.
Kitchen Tips
- Scraping the pan bottom after adding the stock is not optional. Those browned bits are the sauce’s backbone.
- Reduce the stock and sherry mixture by half before adding cream. Rushing this step makes the sauce thin and flat.
- Strain the sauce through a fine sieve for the clean, glossy finish that makes this dish look as good as it tastes.
Ingredients
Directions
Cut Pork Tenderloin in 3 ounce portions, season and sauté in butter remove from pan, set aside while keeping hot.
In the same pan add more Butter and sauté chopped Shallots for two minutes, add Veal Brown Stock and Sherry Wine, bring to a boil, scrape the bottom of the pan to dissolve all the drippings from the Tenderloins, reduce to a half of its volume.
Add Heavy Cream, stir well and bring to a boil, strain sauce to another clean pan, put Tenderloins in sauce.
Should the sauce be a little thin then thicken with Cornstarch.
Sauté Seedless Grapes in Butter, place 2 each 3 ounce Fillet on a dinner plate.
Put 4 to 5 seedless grapes on top then pour 2 ounces of sauce on top.
Garnish with Parsley.
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