Pork Tenderloin Veronique Recipe

• 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.
23. Makes 4 servings.

porkloin tenderloins, green grapes, butter, salt, freshly grnd pepper, onion, carrot, bay leaf, dry leaf thyme, white wine, chicken stock, butter, allpurpose flour, egg yolk

Taken from cookeatshare.com/recipes/pork-tenderloin-veronique-22752 (may not work)