Medaillons of Pork Tenderloin Veronique
| Yield: | 8 Servings |
| Categories: | Pork |
| DEIDRE-ANNE PENROD--FGGT98B | ||
| 3 | lb | Pork Tenderloin; cut |
| 1/2 | ts | Salt |
| 1/3 | ts | White Pepper |
| 3 | oz | Unsalted Butter |
| 2 | oz | Shallots; chopped |
| 1 | c | Veal Stock |
| 1/2 | c | Sherry Wine |
| 1/2 | c | Hacomat Seasoning |
| 1/2 | c | Heavy Cream |
| 8 | oz | Seedless Grapes |
| 1/2 | oz | Parsley |
Advertisement