Medaillons of pork tenderloin veronique
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork Tenderloin; cut |
| ½ | teaspoon | Salt |
| ⅓ | teaspoon | White Pepper |
| 3 | ounces | Unsalted Butter |
| 2 | ounces | Shallots; chopped |
| 1 | cup | Veal Stock |
| ½ | cup | Sherry Wine |
| ½ | cup | Hacomat Seasoning |
| ½ | cup | Heavy Cream |
| 8 | ounces | Seedless Grapes |
| ½ | ounce | Parsley |
Directions
DEIDRE-ANNE PENROD--FGGT98B
1. Cut Pork Tenderloin in 3 ounce portions, season and saute in butter, remove from pan, set aside while keeping hot. In the same pan add more Butter and saute 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 tbe drippings from tbe Tenderloins, reduce to a half of its volume.
2. 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. 3. 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, gatnish with Parsley.
Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie