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Pork Tenderloin with a Sherry Grape Sauce


About 1 1/2 lbs. Pork Tenderloin, cut into 8 Medallions (2 each service)
1/8 tsp. Salt
1/8 tsp. White Pepper
1 1/2 oz. Sweet Cream Butter (Unsalted), divided into thirds
2 tablespoon Shallots, chopped
1/2 cup Sherry (Non-Alcoholic Substitute: Water or Apple Juice)
1/2 cup Veal or Beef Stock
1/4 cup Heavy Cream
4 oz. Seedless Grapes
1/4 oz. Parsley

Serves 4

Season pork tenderloin with salt and white pepper and sauté in one-third of the butter in a large skillet over medium heat, until lightly browned. Remove the medallions from the skillet and keep warm under foil.

In the same skillet, still over medium heat, add another third of the butter and sauté chopped shallots for 2 or 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 original 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, just add 1 tsp. of cornstarch with water to the sauce and continue to cook to thicken.)

In a separate skillet, sauté seedless grapes in remaining butter. Place tenderloins on a serving plate and put 4 or 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.




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