Pork Tenderloin Medallions Recipe

Name: Pork Tenderloin Medallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. pork tenderloin; 1/2 tsp. salt; 1/3 tsp. white pepper; 3 oz. unsalted butter; 2 oz. shallots, chopped; 1 cup veal stock; 1/2 cup sherry; 1/2 cup Hacomat seasoning; 1/2 cup heavy cream; 8 oz. seedless grapes; 1/2 oz. parsley

Servings: persons

3 lb. pork tenderloin
1/2 tsp. salt
1/3 tsp. white pepper
3 oz. unsalted butter
2 oz. shallots, chopped
1 cup veal stock
1/2 cup sherry
1/2 cup Hacomat seasoning
1/2 cup heavy cream
8 oz. seedless grapes
1/2 oz. parsley

1
Cut pork tenderloin in 3 ounce portions.
2
Season and saute in butter.
3
Remove from pan; set aside while keeping hot.
4
In the same pan, add more butter and saute chopped Shallots for two minutes.
5
Add veal stock and sherry; bring to a boil and scrape the bottom of the pan to dissolve the tenderloin drippings to half the volume.
6
Add heavy cream, stir well and bring to a boil.
7
Strain sauce to a clean pan and put Tenderloins in sauce.
8
Saute grapes in butter.
9
Place 2 medallions on each dinner plate, and garnish with 4-5 grapes, 2 ounces of sauce and with parsley.

1119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb. pork tenderloin, 1/2 tsp. salt, 1/3 tsp. white pepper, 3 oz. unsalted butter, and more.

Yes, Pork Tenderloin Medallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin Medallions

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