Medaillons of Pork Tenderloin Veronique

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Time to Prepare this Recipe 35 minutes Prep: 15 minutes Cook: 20 minutes
Calories Per Serving and Nutrition Information 347 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

3 pounds pork tenderloin cut
1/2 teaspoon salt
1/3 teaspoon white pepper
3 ounces butter, unsalted
2 ounces shallots chopped
1 cup beef stock prefer veal stock if possible
1/2 cup sherry wine
1/2 cup hacomat seasoning
1/2 cup heavy whipping cream
8 ounces grapes seedless
1/2 ounce parsley leaves

Directions

Cut Pork Tenderloin in 3 ounce portions, season and sauté in butter remove from pan, set aside while keeping hot.

In the same pan add more Butter and sauté 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 the drippings from the Tenderloins, reduce to a half of its volume.

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.

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.

Garnish with Parsley.

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Nutrition Facts

Serving Size 245g
Amount per Serving
Calories 347 52% of calories from fat
% Daily Value*
Total Fat 20.0g31%
 Saturated Fat 11.0g54%
 Trans Fat 0.0g
Cholesterol 154mg51%
Sodium 300mg13%
Total Carbohydrate 4.0g1%
 Dietary Fiber 0.0g1%
 Sugars 2.0g
Protein 37.0g74%
Vitamin A 12%  Vitamin C 5%
Calcium 3%  Iron 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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