Medaillons Of Pork Tenderloin Veronique

* Exported from MasterCook *

MEDAILLONS OF PORK TENDERLOIN VERONIQUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----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.

Source: "Menu Memories", Royal Caribbean Cruise Line
Ship: Monarch Of The Seas--June 7th to 14th,
1992 From the Recipe Files of: Deidre-Anne Penrod,
FGGT98B on Prodigy, J.PENROD3 on GEnie



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