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Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 133 | 41% |
| Total Fat 15.04g | 19% |
| Saturated Fat 8.37g | 33% |
| Trans Fat 0.03g | |
| Cholesterol 138mg | 46% |
| Sodium 336mg | 14% |
| Potassium 766mg | 22% |
| Total Carbs 8.38g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.39g | 4% |
| Protein 34.88g | 56% |
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