Pork Tenderloin Medallions

• 3 lb. pork tenderloin
• 1/2 tsp. salt
• 1/3 tsp. white pepper
• 3 oz. unsalted butter
• 2 oz. shallots, chopped
• 1 cup veal stock
• 1/2 cup sherry
• 1/2 cup Hacomat seasoning
• 1/2 cup heavy cream
• 8 oz. seedless grapes
• 1/2 oz. parsley

1. Cut pork tenderloin in 3 ounce portions.
2. Season and saute in butter.
3. Remove from pan; set aside while keeping hot.
4. In the same pan, add more butter and saute chopped Shallots for two minutes.
5. Add veal stock and sherry; bring to a boil and scrape the bottom of the pan to dissolve the tenderloin drippings to half the volume.
6. Add heavy cream, stir well and bring to a boil.
7. Strain sauce to a clean pan and put Tenderloins in sauce.
8. Saute grapes in butter.
9. Place 2 medallions on each dinner plate, and garnish with 4-5 grapes, 2 ounces of sauce and with parsley.

pork tenderloin, salt, white pepper, unsalted butter, shallots, veal stock, sherry, seasoning, heavy cream, seedless grapes, parsley

Taken from www.foodgeeks.com/recipes/12447 (may not work)