Tuesday, August 30, 2011

Pork Tenderloin On Vine Leaves With Large Juicy Grapes

Boy it sure is a fun day today. M ( not the one in James Bond!) and I get to cook together. Lots of back rubbing, wine, who knows we may even get a little tipsy!  In fact M is cooking and I am her cleaning boy... she cooks I wash. We are listening to nice music from the speaker I installed in the kitchen and everything is fine and dandy. M is going to make us pork tenderloin on vine leaves with large juicy green grapes.


To make this dish you will need:
Serves 4
-  1 pork tenderloin cut in eight pieces. When the slices are cut, place them cut side up and press only with your fingers to get mini 1 inch thick filets.
-  About 10 vine leaves.
 -  ½ kg large green juicy grapes with seeds.
-  1 Tbsp. goat butter.
-  1 Tbsp. Olive oil.
-  Salt and pepper to taste.
Method:
-  Heat a skillet with olive oil, fry and cook slightly the vine leaves front and back. Set on eating plates spread to look nice.
-  In another skillet, heat goat butter to melt and heat.
-  Add pork filets and the grapes together. Cover and simmer for 20 minutes or until the filets are well done.
-  By that time the grapes will have exploded giving their juice to the meat.
-  When meat is cooked, turn off heat.
-  Set pork filets on the vine leaves and the grapes on the pork filets.


Note: The grapes have seeds in them so either chew them (very good for the health) or leave them out.
That's it!! Impressive and you are using fruits of the season.

Bon Appétit,
Stelio
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