Medaillons Of Pork Tenderloin Veronique

Indulge in the classic French elegance of Medaillons of Pork Tenderloin Vronique. This dish features tender, pan-seared pork medallions served atop a luxurious sauce made from veal stock, sherry wine, and heavy cream. The signature touch is the addition of sweet seedless grapes, which provide a delightful burst of fruitiness that cuts through the richness of the buttery sauce. Perfect for a romantic dinner or a special occasion, this recipe balances savory depth with subtle sweetness. The pork remains juicy and flavorful, while the sauce offers a smooth, velvety texture. It is a sophisticated yet approachable main course that impresses guests without requiring excessive effort.

Cooking Method: Boiling, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1488.3

Dietary: Gluten-free

Description

Indulge in the classic French elegance of Medaillons of Pork Tenderloin Vronique. This dish features tender, pan-seared pork medallions served atop a luxurious sauce made from veal stock, sherry wine, and heavy cream. The signature touch is the addition of sweet seedless grapes, which provide a delightful burst of fruitiness that cuts through the richness of the buttery sauce. Perfect for a romantic dinner or a special occasion, this recipe balances savory depth with subtle sweetness. The pork remains juicy and flavorful, while the sauce offers a smooth, velvety texture. It is a sophisticated yet approachable main course that impresses guests without requiring excessive effort.

Ingredients

3 pound Pork Tenderloin; cut
1/2 teaspoon Salt
1/3 teaspoon White Pepper
3 ounce Unsalted Butter
2 ounce Shallots; chopped
1 cup Veal Stock
1/2 cup Sherry Wine
1/2 cup Hacomat Seasoning
1/2 cup Heavy Cream
8 ounce Seedless Grapes
1/2 ounce Parsley

Directions

1
Trim the pork tenderloin of any silverskin and cut into 3-ounce medallions.
2
Season the pork medallions evenly with salt and white pepper.
3
Melt half of the unsalted butter in a large skillet over medium-high heat.
4
Sear the pork medallions in batches until golden brown on all sides, about 2-3 minutes per side.
5
Remove the pork from the skillet and set aside on a warm plate, keeping them covered.
6
Reduce heat to medium and add the remaining butter to the same skillet.
7
Add the chopped shallots and saut until softened and translucent, about 2 minutes.
8
Pour in the veal stock and sherry wine, scraping up any browned bits from the bottom of the pan.
9
Bring the liquid to a boil and reduce by half to concentrate the flavors.
10
Stir in the heavy cream and bring the sauce back to a gentle simmer.
11
Strain the sauce into a clean saucepan or bowl to remove solids, if a smoother texture is desired.
12
Return the pork medallions to the sauce to warm through gently for 1-2 minutes.
13
If the sauce is too thin, mix cornstarch with a little cold water and stir into the sauce to thicken.
14
In a separate small pan, saut the seedless grapes in a pat of butter until they are warm and slightly softened.
15
Place two pork medallions on each dinner plate.
16
Top each portion with 4 to 5 warm grapes.
17
Spoon approximately 2 ounces of the sauce over the pork and grapes.
18
Garnish with fresh parsley leaves and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1488.3kcal

% Daily Value *
Total Fat 89.1g138%
Saturated Fat 50.0g250%
Cholesterol 494.8mg165%
Sodium 5682.5mg237%
Total Carbohydrate 46.9g16%
Dietary Fiber 3.4g14%
Sugars 34.5g
Protein 109.0g219%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Hacomat Seasoning is a commercial flavor enhancer similar to Accent. If unavailable, you can substitute with a small amount of MSG or simply rely on the salt and veal stock for savory depth.

For the best texture, ensure the pork is not overcooked. It should be just barely pink in the center.

Red or green seedless grapes both work well; green grapes offer a slightly milder sweetness, while red grapes provide a more robust flavor.

If you prefer a thicker sauce without cornstarch, you can reduce the cream mixture longer before straining.

Serve immediately while the pork is hot and the sauce is creamy. The sauce may separate if allowed to cool and reheat improperly.

Keywords: pork tenderloin, medallions, veronique, grapes, sherry, cream sauce, veal stock, shallots, french cuisine, date night dinner, pan seared, fruit sauce, special occasion, easy elegant, pork recipes

Read it online: https://www.chefs-mate.com/recipe/medaillons-of-pork-tenderloin-veronique/