Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 2 pork-loin tenderloins, trimmed
- 24 green grapes, halved, seeded, if necessary
- 1/4 c. butter
- Salt
- Freshly grnd pepper
- 1 onion, quartered
- 1 carrot, sliced
- 1 bay leaf
- 1/4 teaspoon dry leaf thyme
- 1/2 c. white wine
- 1/2 c. chicken stock
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 egg yolk
Direcciones
- 1. Preheat oven to 350 degrees.
- 2. Cut tenderloin halfway through lengthwise; open out. Sandwich 24 grape halves together with 1/4 c. butter; arrange filled grapes down the center of 1 tenderloin. Place second tenderloin on top to create a roast; tie with string.
- 3. Place tenderloin roast in a shallow roasting pan. Arrange onion, carrot and bay leaf around roast; sprinkle with thyme. Pour wine and stock around roast. Roast in preheated oven for 1 1/4 hrs or possibly till done. Pork should reach an internal temperature of 170 degrees.
- 4. Move roast to a hot serving platter; cover with foil to keep hot. Remove fat from cooking liquid. Strain liquid into a medium saucepan.
- 5. Cream flour and butter to make beurre manie'; gradually whisk flour mix into strained cooking liquid. Cook over low heat, stirring constantly till thickened. In a small bowl, beat egg yolk lightly; stir in some of warm sauce. Return mix to saucepan; simmer sauce 2-3 min. Pour sauce over roast; garnish with remaining grape halves. Makes 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 10 servings | |
| Calories 285 | |
| Calories from Fat 65 | 23% |
| Total Fat 7.46g | 9% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 78mg | 3% |
| Potassium 613mg | 18% |
| Total Carbs 55.87g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 45.72g | 30% |
| Protein 2.64g | 4% |
