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Pork Tenderloin with grapes: Submitted by: John B. | Date Added: 4 Nov 2012
Listed in: Pork

125 ml (1/2 cup) grapes
500 ml (2 cups) of hot water
45 ml (3 tbsp.) Flour
450 g (1 lb) pork
30 ml (2 tbsp.) Oil
12 ml (1 tbsp.) Butter
3 shallots, chopped
125 ml (1/2 cup) red wine
250 ml (1 cup) beef broth
60 ml (1/4 cup) cream 15%
15 ml (1 tbsp.) Chopped parsley

Cooking Instructions

Preheat oven to 175 ° C (350 ° F)

Soak the grapes in warm water an hour, drain and set aside.

Enfarinez the pork.

In a skillet, heat oil, sear the pork fillets with flour, salt and pepper and remove from heat, keep warm.

In another skillet, melt the butter and sauté the shallots and drained grapes, then deglaze with red wine and let reduce by half the pan.

Pour the beef broth, bring to a boil, add the pork and simmer for 4 minutes.

Stir in the cream, then reduce the heat to low and sprinkle with chopped parsley.

Remove the pork, slice and serve on a platter, top with sauce and garnish with grapes.

Servings: 4

Recipe Pictures - Hover cursor to scroll if several images:
Pork Tenderloin with grapes
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Mesures liquides Mesures solides Température Cuisson au gaz

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