50+ Friends Club Cookbook
Meat and Game

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Pork Tenderloin Veronique

From the Kitchen of:  Pepper

1 1/2	lbs	Pork Tenderloin, cut into 8 medallions (2 per serving)
1/8	tsp.	Salt
1/8	tsp.	Pepper
1 1/2	oz.	Sweet Cream butter (unsalted) divided into thirds
2	Tbsp.	Shallots, chopped
1/2	c.	Sherry (non-alcoholic substitute: water or apple juice)
1/2	c.	Veal or Beef stock
1/4	c.	Heavy Cream
4	oz	seedless Grapes
1/4	oz	Parsley

• Season pork with salt and pepper and saute in one-third of the butter in a large skillet over med heat, until lightly browned.
• Remove the medallions from the skillet and keep them warm under foil. In the same skillet, still over med heat, add another third of the butter and saute chopped shallots for 2-3 minutes, then deglaze by adding the sherry and veal or beef stock Slowly bring to a boil and scrape the bottom of the pan to make sure to dissolve all the drippings from the pork tenderloins. Reduce the forthcoming sauce to about half its orginal volume.
• Add heavy cream and continue to reduce the sauce. As desired, you can add salt and white pepper to adjust the seasoning. Return the still warm tenderloins to the sauce. (If your sauce is a bit thin, you can add 1 tsp. cornstarch with water to the sauce and continue to boil to thicken.
• In a separate skillet, saute seedless grapes in remaining butter. Place tenderloins on a serving plate and put 4-5 grapes on each portion, then pour approximately 2 ounces of the sauce on top of the grapes and pork tenderloins.
• Finish the service with a splash of parsley for garnish.