Pork Tenderloin Medallions

Prep time: 0:10 Overall time: 0:40

Servings: 8 servings

INGREDIENTS

MMMMM----------------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

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.

CHEF COMMENTS

Hacomat is a flavor enhancer distributed by members of SAIL. SAIL members can be found at www.swissamericanimports.com

Tagged: maincourses, pork, porktenderloin add tags

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