Pork Veronique Recipes

PORK VERONIQUE

Steps:

• Flatten pork tenderloin slices.
• Cook in butter 3 minutes on each side.
• Remove to hot platter and keep warm.
• Sauté shallots and garlic until soft.
• Stir in vermouth and boil until reduced by 1/2.
• Add chicken broth, water, rosemary, parsley and thicken with Veloutine.
• Add grapes and oranges.
• Pour over pork slices.

PORK TENDERLOIN IN APPLE VODKA SAUCE

Steps:

• Add oil to skillet.
• Season tenderloins with salt and pepper; brown on all sides.
• Remove and let the meat rest for 10 minutes.
• Reduce heat, add apple and olives and cook until caramelized, 2-3 minutes.
• Cut pork into 2 inch medallions, add back to pan; brown about 2 minutes per side.
• Add vodka and stock, cook over high heat for 2 more minutes.
• Add cream.
• Cook a few minutes more until sauce thickens.
• To serve add medallions and apples to plate, top with sauce, garnish with thyme sprigs.

SOLE VERONIQUE

Steps:

• Preheat oven to 350 degrees F.
• Rinse fish, pat dry and season with salt and pepper.
• Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
• Sprinkle on the shallots.
• Cover the pan with foil and bake for 25 minutes.
• Pour drippings from fish into saucepan and reduce slightly.
• Add half and half.
• Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
• Add the flour/butter mixture to the fish drippings and stir until it thickens.
• Remove saucepan from heat and add peeled grapes.
• Pour sauce with the grapes over fish.