Medaillons of pork tenderloin veronique
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Medaillons of pork tenderloin veronique
  Pork    Tenderloin  
Last updated 6/12/2012 1:00:42 AM. Recipe ID 23911. Report a problem with this recipe.
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      Title: Medaillons of pork tenderloin veronique
 Categories: Pork
      Yield: 8 Servings
 
MMMMM----------------DEIDRE-ANNE PENROD--FGGT98B---------------------
      3 lb Pork Tenderloin; cut
    1/2 t  Salt
    1/3 t  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.
  




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Recipe ID 23911 (Apr 03, 2005)

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