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Menu Planner Menu Planner   PORK TENDERLOIN WITH GRAPES  

 
INGREDIENTS

4 c red and/or green grapes
1 - 1¼ lb pork tenderloin, trimmed
½ tsp salt
½ tsp freshly ground pepper
1 tbsp extra-virgin olive oil
¼ c finely chopped shallots
½ c Madeira or white wine
½ c reduced-sodium chicken broth
1 tbsp chopped fresh thyme, or 1 tsp dried
2 tsp Dijon mustard
2 tsp water
1½ tsp cornstarch
RECIPE

  • Position racks in the middle and lower third of oven; preheat to 425°F.
  • Place grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes.
  • Meanwhile, rub pork with salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high heat.
  • Add the pork and brown on one side, about 2 minutes.
  • Turn the pork over and place in oven on top rack.
  • Roast the pork until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14 minutes.
  • Remove from oven and place meat on cutting board to let rest before slicing, about 10-15 minutes.
  • While meat is resting, using an oven mitt (handle will be hot) place the pan over medium heat, add shallots and cook, stirring, until softened, 1 to 2 minutes.
  • Add Madeira or white wine and cook until reduced by half, 2 to 4 minutes.
  • Stir in broth, thyme and mustard; bring to a simmer.
  • Combine water and cornstarch in a small bowl and stir into the pan sauce. Cook until thickened, 30 seconds to 1 minute.
  • Stir in the grapes. Serve the sliced pork with the grape sauce.
 

SERVING SUGGESTION

SERVING SIZE:
 3 slices with ¼ of the grape sauce

NUMBER OF SERVINGS:
 4
NUTRITION FACTS
 
Calories  299
Total Fat 6  g  
Saturated Fat 1  g  
Sodium  407 mg
Total Carbohydrates  31 g
Fiber 2  g
Protein 26  g
 

This information is for educational purposes only. It does not replace the advice of your physician. If you have any medical concerns or issues, contact your physician.