Summer Pork Tenderloin

Sauce

For the sauce, you will need:

• 3 Tbsp. Olive Oil
• 3 ea. Large garlic cloves, minced
• 1 ea. Small Onion, minced
• 1 ea. Leek, chopped, with 1/3 of green part
• 1 ea. Medium Carrot, finely chopped
• 1/2 lb. Red grapes, seedless
• 1 ea. Bay leaf, crumbled
• 1/2 cup Fresh orange juice

Pork

For the pork, you will need:

• 2-1/2lb. Pork tenderloin, cut into 18 pcs. 1 inch thick
• 1/2 tsp. Salt
• 1/2 tsp. Ground black pepper
• 2 Tbsp. Olive oil
• 1/2 cup Spanish brandy

Caramelized Grapes & Apples

You will need:

• 4 Tbsp. Butter
• 1/2 Cup Sugar
• 1/2 lb. Red grapes, seedless
• 2 ea. Cored & Sliced Gala Apples
• 1/4 cup Red wine

Method

1. Sauce:
Heat oil in a skillet. Saute garlic, onion, leek, carrot, grapes and bay leaf over medium-low heat until very golden and almost brown, about 20 minutes. Transfer to a blender or food processor and puree with the orange juice. Strain through a fine-mesh strainer. Reserve.

2. Pork:
Gently pound pork pieces to flatten them slightly. Season with salt and pepper.

3. Heat oil in a skillet wide enough to hold the pork. (It will shrink as it cooks, so you can crowd it in the skillet.) When oil is very hot, saute pork over high heat, 2 minutes on each side. Add brandy and, when hot, flambe for 1 minute. Douse flames with reserved sauce. Remove pork to a plate and reserve sauce in a skillet.

4. Caramelized Grapes:
In another skillet, heat butter and sugar. Cook over medium-high heat, shaking the pan until the sugar starts to turn golden. Immediately add grapes and apples and cook quickly, shaking the pan, until caramel is brown - about 1 minute. Add wine, stir and remove the grapes. Cook for another minute over high heat, until it starts to thicken. Stir into reserved sauce. taste for seasoning. Add pork and cook until done - about 5 minutes.

5. Serve immediately, garnished with grapes.

6. Serve with your favorite side dish. Toasted rice pilaf and vegetable side.

Good eating!

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