• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Medaillons of Pork Tenderloin Veronique

  • Recipe Submitted by on

Category: Pork

 Ingredients List

  • ------------------------DEIDRE-ANNE PENROD--FGGT98B------------------------
  • 3 lb Pork Tenderloin; cut
  • 1/2 ts Salt
  • 1/3 ts White Pepper
  • 3 oz Unsalted Butter
  • 2 oz Shallots; chopped
  • 1 c Veal Stock
  • 1/2 c Sherry Wine
  • 1/2 c Hacomat Seasoning
  • 1/2 c Heavy Cream
  • 8 oz Seedless Grapes
  • 1/2 oz Parsley


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?