Medaillons of Pork Tenderloin Veronique

Veronique 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.