Pork Tenderloin Veronique Recipe

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Servings: 10

Ingredients

Cost per serving $2.37 view details

Directions

  1. 1. Preheat oven to 350 degrees.
  2. 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. 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. 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. 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.

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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%
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