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Medaillons Of Pork Tenderloin Veronique

Medaillons Of Pork Tenderloin Veronique comes together with Pork Tenderloin, T Salt, T White Pepper, Unsalted Butter, and Shallots. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 lb
• 1/2
• 1/3
• 3 oz
• 2 oz
• 1 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 8 oz
• 1/2 oz

Method (preview)

1. 1

   Remove from pan, set aside while keeping hot. In the same pan add more

2. 2

   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.

3. 3

   Add Heavy Cream, stir well and bring to a boil, strain sauce to another clean pan, put Tenderloins in sauce.

4. 4

   Should the sauce be a little thin then thicken with Cornstarch.

5. 5

   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.

6. 6

   Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie