Recipe: Pork tenderloin with Concord grape sauce
Total time: 30 minutes
Note: From Donna Deane.
1 (1-pound) pork tenderloin, cut on the bias into 1/2 -inch-thick medallions (about 12)
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
1. Using paper towels, pat any moisture from the surface of the pork medallions. Season the pork with one-half teaspoon salt and one-fourth teaspoon pepper.
2. In a heavy 10-inch skillet, heat the butter and oil over high heat. Add the pork medallions to the skillet and sear until nicely browned, 2 minutes. The meat should release easily from the pan when turning. Brown the other side for 30 seconds to 1 minute so the meat is still slightly underdone. Remove the pork medallions from the skillet to a plate, cover and keep warm.
3. Reduce the heat to low. Add the shallots to the skillet and quickly sauté for 1 minute, then add the garlic and sauté 30 seconds. Add the grapes and sauté, stirring up any browned bits from the bottom of the pan. Sauté the grapes for 2 minutes until they begin to collapse. Add the red wine. Bring to a simmer over medium heat and cook until the wine is reduced by half. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste.
4. Place the medallions back into the skillet along with any drippings and simmer, spooning the sauce over the pork medallions as they warm, 1 to 2 minutes or until just pink in the center. Remove the meat from the skillet (leave the sauce in the pan) and arrange on a platter or on serving plates.
5. Add the butter to the pan, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon some of the sauce with the grapes over each serving.
Each serving: 286 calories; 23 grams protein; 9 grams carbohydrates; 0 fiber; 13 grams fat; 5 grams saturated fat; 78 mg. cholesterol; 50 mg. sodium.
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