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Receta Medaillons Of Pork Tenderloin Veronique
by Global Cookbook

Medaillons Of Pork Tenderloin Veronique
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Ingredientes

  • 3 lb Pork Tenderloin, cut
  • 1/2 tsp Salt
  • 1/3 tsp White Pepper
  • 3 ounce Unsalted Butter
  • 2 ounce Shallots, minced
  • 1 c. Veal Stock
  • 1/2 c. Sherry Wine
  • 1/2 c. Hacomat Seasoning
  • 1/2 c. Heavy Cream
  • 8 ounce Seedless Grapes
  • 1/2 ounce Parsley

Direcciones

  1. Cut Pork Tenderloin in 3 oz portions, season and saute/fry in butter, remove from pan, set aside while keeping warm. In the same pan add in more Butter and saute/fry minced Shallots for two min, add in 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 in 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/fry Seedless Grapes in Butter, place 2 each 3 oz Fillet on a dinner plate, Put 4 to 5 Seedless Grapes on top then pour 2 ounces of sauce on top, gatnish with Parsley.