Name: Pork tenderloin with Concord grape sauce Recipe
Total time: 30 min
Yield: Serves 4
Ingredients: 1 (1-pound) pork tenderloin, cut on the bias into 1/2-inch-thick medallions (about 12); Salt, pepper; 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

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By Betty Hallock

and Donna Deane

Sept. 5, 2007

Concord grapes are fantastic made into a wine reduction to sauce seared pork tenderloin medallions. They get meltingly soft cooked in wine, reminiscent of fresh cherries, their sweetness mitigated by garlic and shallots. The sauce takes on a deep-purple glazey shine.

From the story: Flight of the purple Concords

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1 (1-pound) pork tenderloin, cut on the bias into ½-inch-thick medallions (about 12)

Salt, pepper

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 ¼-inch pieces

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.

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.

Reduce the heat to low. Add the shallots to the skillet and quickly saut? for 1 minute, then add the garlic and saut? 30 seconds. Add the grapes and saut?, stirring up any browned bits from the bottom of the pan. Saut? 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.

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.

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.

From Donna Deane.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.