Medaillons of Pork Tenderloin Veronique
Recipe type: Pork
Serves: 8
  • 3 pounds pork tenderloin; cut
  • 1/2 teaspoon salt
  • 1/3 teaspoon white pepper
  • 3 ounces unsalted butter
  • 2 ounces shallots; chopped
  • 1 Cup veal stock
  • 1/2 Cup Sherry wine
  • 1/2 Cup Montreal or Beau Monde seasoning
  • 1/2 Cup heavy cream
  • 8 ounces seedless grapes
  • 1/2 ounces parsley
  1. 1. Cut pork tenderloin in 3 ounce portions, season and saute in butter; remove from pan, set aside while keeping hot. In the same pan add more butter and saute 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.
  2. 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, thicken it with some diluted cornstarch.
  3. 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.
  4. Note: The original recipe called for Hacomat seasoning, from the Swiss Chalet Company. We found this spice blend to be far too salty, changing the dish to one that was almost unpalatable. Instead, we found that Montreal or Beau Monde spice mixes worked perfectly.
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