Categories: Pork 
      Yield: 8 servings 
  
------------------------DEIDRE-ANNE PENROD--FGGT98B------------------------ 
      3 lb Pork Tenderloin; cut 
    1/2 t  Salt 
    1/3 t  White Pepper 
      3 oz Unsalted Butter 
      2 oz Shallots; chopped 
      1 c  Veal Stock 
    1/2 c  Sherry Wine 
    1/2 c  Hacomat Seasoning 
    1/2 c  Heavy Cream 
      8 oz Seedless Grapes 
    1/2 oz Parsley 
  
   1. Cut Pork Tenderloin in 3 ounce portions, season and saute in butter, 
  remove from pan, set aside while keeping hot. In the same pan add more 
  Butter and saute chopped Shallots for two minutes, add Veal Brown Stock and 
  Sherry Wine, bring to a boil, scrape the bottom of the pan to dissolve all 
  tbe drippings from tbe Tenderloins, reduce to a half of its volume. 
   2. Add Heavy Cream, stir well and bring to a boil, strain sauce to another 
  clean pan, put Tenderloins in sauce. Should the sauce be a little thin then 
  thicken with Cornstarch. 3. Saute Seedless Grapes in Butter, place 2 each 3 
  ounce Fillet on a dinner plate, Put 4 to 5 Seedless Grapes on top then pour 
  2 ounces of sauce on top, gatnish with Parsley. 
   
  Source:  "Menu Memories", Royal Caribbean Cruise Line 
         Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe 
  Files of:  Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie