In Denmark a Kro is an inn which offers not only lodging but also meals. Some Kro's are just inns, whereas others offer meals which can be, like many restaurants either really good or just so so. Many years ago I was lucky enough to taste this dish. My cousin got the recipe from a Kro they liked to go to from time to time, and she recreated it.
Well, I was young then, but not a dummy. I wrote down the recipe, and somewhere in the process of living, I managed to misplace it. Well, you move a couple of times, put stuff in storage, it's easy to lose stuff. I'm still searching for some stuff I know I had. Oh well, one of these days, I'll find it or not.
In the meantime, I was looking for my mom's recipe for Asier a few weeks ago, and guess what I found instead. A whole file full of recipes. At one time I had the delusion I'd actually write a cookbook and I'd actually made a good start on it, and this recipe was in that file.
And when I read it again, my mouth started to water and I knew I had to make it. Could not find tenderloin that wasn't already seasoned, so I got a nice piece of loin instead, and that was alright. And I found some nice red grapes, on sale so I used them as well. I think green grapes do work better, at least visually.
I made this last week, and you know, it was as good as I remembered it to be. I think though, I will add some herbs to it the next time I make it, I think that would send it over the top. But in the meantime, this works.
1 whole pork tenderloin (about 2 pounds) cut into medallions (I used a Loin cut this time)
2 tomatoes, cut into eights
1 large onion, quartered and then cut again into eights (I think you could also use small onions here)
1 1/2 cups water
1 lb. seedless green grapes, cut in half
salt and pepper to taste
1 tbsp. olive oil
1 tablespoon butter
Heat olive oil and butter in a skillet til hot, then brown the pork medallions in small batches, setting them aside to rest while you brown the rest.
Add water to pan, and scrape up all the little bits of browned goodies at the bottom. Add the meat, and let simmer for about ten minutes. Next up, add the onion, and simmer an additional ten minutes, then add the tomatoes and let cook another 5-7 minutes. Thicken the sauce with a little cornstarch and water slurry, then add the grapes and bring to a simmer. Simmer a couple of minutes and dish this up with some rice, either white or brown.
This really is a quick and easy meal, and you can get the rice on and let it cook while the meat is simmering.
The next time I make this, I am going to add some marjoram and savoury to the simmering meat. I think it will really punch up the flavour and make this even better.
I really enjoyed my meal, I even remembered to take pictures of it. (and best of all, there were leftovers, so I threw them in the freezer for lunch in the future. )