Pork Tenderloin Veronique Recipe Recipe

Name: Pork Tenderloin Veronique Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1.
2
Preheat oven to 350 degrees.
3
2.
4
Cut tenderloin halfway through lengthwise; open out.
5
Sandwich 24 grape halves together with 1/4 c. butter; arrange filled grapes down the center of 1 tenderloin.
6
Place second tenderloin on top to create a roast; tie with string.
7
3.
8
Place tenderloin roast in a shallow roasting pan.
9
Arrange onion, carrot and bay leaf around roast; sprinkle with thyme.
10
Pour wine and stock around roast.
11
Roast in preheated oven for 1 1/4 hrs or possibly till done.
12
Pork should reach an internal temperature of 170 degrees.
13
4.
14
Move roast to a hot serving platter; cover with foil to keep hot.
15
Remove fat from cooking liquid.
16
Strain liquid into a medium saucepan.
17
5.
18
Cream flour and butter to make beurre manie'; gradually whisk flour mix into strained cooking liquid.
19
Cook over low heat, stirring constantly till thickened.
20
In a small bowl, beat egg yolk lightly; stir in some of warm sauce.
21
Return mix to saucepan; simmer sauce 2-3 min.
22
Pour sauce over roast; garnish with remaining grape halves.

784

kcal

Calories

Fat

113

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 14 ingredients. The key ingredients include: 2 pork-loin tenderloins, trimmed, 24 green grapes, halved, seeded, if necessary, 1/4 c. butter, Salt, and more.

Yes, Pork Tenderloin Veronique Recipe 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 Veronique Recipe

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