Pork Veronique - cooking recipe

Ingredients

2 pork tenderloin, sliced
2 tablespoons butter
2 shallots, minced
1 clove garlic, crushed
1/4 cup vermouth
1 cup chicken broth
1 cup water
1 tablespoon cornstarch
1 cup green seedless grape
2 oranges, peeled and sectioned
1/4 teaspoon rosemary
2 tablespoons parsley

Preparation

Flatten pork tenderloin slices.
Cook in butter 3 minutes on each side.
Remove to hot platter and keep warm.
Saute 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.