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pork-loin tenderloins green grapes butter salt freshly grnd pepper onion carrot bay leaf dry leaf thyme white wine chicken stock butter all-purpose flour egg yolk
Viewed: 49 - Published at: 3 years agoIngredients
- 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
Method
- 1.
- Preheat oven to 350 degrees.
- 2.
- Cut tenderloin halfway through lengthwise; open out.
- Sandwich 24 grape halves together with 1/4 c. butter; arrange filled grapes down the center of 1 tenderloin.
- Place second tenderloin on top to create a roast; tie with string.
- 3.
- Place tenderloin roast in a shallow roasting pan.
- Arrange onion, carrot and bay leaf around roast; sprinkle with thyme.
- Pour wine and stock around roast.
- Roast in preheated oven for 1 1/4 hrs or possibly till done.
- Pork should reach an internal temperature of 170 degrees.
- 4.
- Move roast to a hot serving platter; cover with foil to keep hot.
- Remove fat from cooking liquid.
- Strain liquid into a medium saucepan.
- 5.
- Cream flour and butter to make beurre manie'; gradually whisk flour mix into strained cooking liquid.
- Cook over low heat, stirring constantly till thickened.
- In a small bowl, beat egg yolk lightly; stir in some of warm sauce.
- Return mix to saucepan; simmer sauce 2-3 min.
- Pour sauce over roast; garnish with remaining grape halves.
- Makes 4 servings.
