Pork Tenderloin Medallions
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Time
prep 0:10
total 0:40
Ingredients
| 3 lbs. | 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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Instructions
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.
Author's Comments
Hacomat is a flavor enhancer distributed by members of SAIL. SAIL members can be found at www.swissamericanimports.com
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