This fantastic recipe not only looks, smells, and most importantly tastes amazing, but it is also quite healthy! I love serving this with a nice wine and some whipped red potatoes with sweet onions and a simple green salad.
PORK TENDERLOIN WITH CONCORD GRAPE SAUCE
1 (1-pound) pork tenderloin, cut on the bias into 1/2 -inch-thick medallions (about 12)Salt, pepper1 tablespoon butter1 tablespoon olive oil2 tablespoons minced shallots1 clove garlic, minced1 cup halved and seeded Concord grapes1 cup red wine1 tablespoon cold butter, cut into 1/4 -inch pieces
1. Blot off moisture from the pork medallions using a paper towel, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat butter and oil over high heat in a 10-inch skillet. Add pork medallions, then sear until browned (about two minutes). Turn over, then brown for about 30 seconds to 1 minute so that the pork remains slightly undercooked. Remove the pork medallions, transfer to a plate, and keep warm.
3. Reduce heat to low, then add shallots and saute for one minute. Add garlic and saute for an additional 30 seconds. Add grape and saute, stirring very well, for about two minutes (until they start to collapse). Add the wine, then bring everything to a simmer over medium heat. Cook until half the wine has cooked off. Season with 1/4 teaspoon salt and a pinch of pepper (or to taste).
4. Return medallions to skillet (with drippings) and simmer for 1-2 minutes or until just pink in the center. As you cook, spoon the sauce over the medallions. Remove them from skillet, leaving the sauce in the pan, and arrange as will be served.
5. Add butter to the pan, then swirl it gently by tilting the pan until the sauce thickens. Spoon sauce over each serving of pork.