PORK TENDERLOIN WITH CONCORD GRAPE SAUCE

PORK TENDERLOIN WITH CONCORD GRAPE SAUCE image

Categories Pork

Yield 4

Number Of Ingredients 9

Previous Next

1 (1 pound) pork tenderloin cut on the bias into 1/2 inch thick medallions (about 12)
salt, pepper
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 cup halved and seeded Concord grapes
1 cup red wine
1 tablespoon cold butter (cut into 1/4 inch pieces

Steps:

1. Using paper towels, pat any moisture from the surface of the medallions. Season the pork with salt and pepper 2. In a heavy 10 inch skillet, heat the butter and oil over high heat. Add the medallions to the skillet and sear until nicely browned. About 2 minutes. Brown other side for 1 minute. Remove and keep warm 3. Reduce the heat to low. Add the shallots to the skillet and saute for 1 mintue. Add garlic and saute 30 seconds. Add the grapes and saute for 2 minutes. Add the red wine and bring to a simmer over medium heat. When mixture is reduced by half, ad 1/4 tsp salt and pinch of pepper. 4. Place medallions back in skillet for 2 minutes. 5. Add butter to the pan and mix with grape sauce.