| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Caribbean |
Pork |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork Tenderloin, cut |
| 1/2 |
t |
Salt |
| 1/3 |
t |
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 |
INSTRUCTIONS
Cut Pork Tenderloin in 3 ounce portions, season and saute in butter,
remove from pan, set aside while keeping hot. In the same pan add more
Butter and saute chopped Shallots for two minutes, add Veal Brown
Stock and Sherry Wine, bring to a boil, scrape the bottom of the pan
to dissolve all tbe drippings from tbe Tenderloins, reduce to a half
of its volume. 2. Add Heavy Cream, stir well and bring to a boil,
strain sauce to another clean pan, put Tenderloins in sauce. Should
the sauce be a little thin then thicken with Cornstarch. 3. Saute
Seedless Grapes in Butter, place 2 each 3 ounce Fillet on a dinner
plate, Put 4 to 5 Seedless Grapes on top then pour 2 ounces of sauce
on top, gatnish with Parsley. Source: "Menu Memories", Royal
Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th,
1992 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
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