This is a print preview of "Pork Tenderloin Veronique" recipe.

Pork Tenderloin Veronique Recipe
by CookEatShare Cookbook

Pork Tenderloin Veronique
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  Servings: 10

Ingredients

  • 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

Directions

  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.