Medaillons of Pork Tenderloin Veronique

Yields:	8 servings
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	Preparation	15 minutes
	Cooking	20 minutes
	Ready In	35 minutes

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Ingredients

3	pounds	pork tenderloin	cut
1/2	teaspoon	salt
1/3	teaspoon	white pepper
3	ounces	butter, unsalted
2	ounces	shallots	chopped
1	cup	beef stock	prefer veal stock if possible
1/2	cup	sherry wine
1/2	cup	hacomat seasoning
1/2	cup	heavy whipping cream
8	ounces	grapes	seedless
1/2	ounce	parsley leaves

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.

Saute 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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Member Review

Greek Gyro

These are the best! I made these for my boyfriend and it became his new favorite meal. I can take a lot of time and money but is well worth it in the end. It is awesome!