Pork Tenderloin with grapes: Submitted by: Belinda | Date Added: 13 Feb 2013
Listed in: Pork

125 ml (1/2 cup) raisins
500 ml (2 cups) of hot water
45 ml (3 tbsp.) Flour
450 g (1 lb) pork tenderloin
30 ml (2 tbsp.) Oil
Salt and pepper
15 ml (1 tbsp.) Butter
3 shallots, minced
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

Preheat oven to 175 ° C (350 ° F)

Soak the raisins in warm water 1 hour, drain and set aside.

Coat the pork tenderloin.

In a skillet, heat oil and sear the pork. Salt and pepper. Remove from heat and keep warm.

In another saucepan, melt the butter and sauté the shallots and drained raisins. Deglaze with red wine and reduce by half in the pan.

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

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

Remove the pork, slice and serve in a serving dish, top with sauce and garnish with grapes.

Servings: 4

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