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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:10 |
Total Time: |
:40 |
Ingredients: |
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3 lb. pork tenderloin
1/2 tsp. salt
1/3 tsp. white pepper
3 oz. unsalted butter
2 oz. shallots, chopped
1 cup veal stock
1/2 cup sherry
1/2 cup Hacomat seasoning
1/2 cup heavy cream
8 oz. seedless grapes
1/2 oz. parsley
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Directions:
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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 stock and sherry; bring to a boil and scrape the bottom of the pan to dissolve the tenderloin drippings to half the volume.
Add heavy cream, stir well and bring to a boil. Strain sauce to a clean pan and put Tenderloins in sauce. Saute grapes in butter. Place 2 medallions on each dinner plate, and garnish with 4-5 grapes, 2 ounces of sauce and with parsley.
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Comments from Anonymous
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Hacomat is a flavor enhancer distributed by members of SAIL. SAIL members can be found at www.swissamericanimports.com
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