Pork Tenderloin with Roasted Grape Sauce

5 Reviews
From: EatingWell Magazine November/December 2008

Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 4 cups red and/or green grapes
  • 1-1 1/4 pounds pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely chopped shallots
  • 1/2 cup Madeira, (see Shopping Tip) or white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 2 teaspoons Dijon mustard
  • 2 teaspoons water
  • 1 1/2 teaspoons cornstarch

Preparation

  • Active

  • Ready In

  1. Position racks in the middle and lower third of oven; preheat to 425 °F.
  2. 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.
  3. 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 transfer the pan to the top oven rack. Roast the pork until just barely pink in the center and an instant-read thermometer registers 145 °F, 12 to 14 minutes. Transfer the pork to a cutting board to rest before slicing.
  4. Place the pan over medium heat (use caution, the handle will be hot), add shallots and cook, stirring, until softened, 1 to 2 minutes. Add Madeira (or 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.
  • Shopping tip: Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 321 calories; 6 g fat(1 g sat); 2 g fiber; 34 g carbohydrates; 26 g protein; 8 mcg folate; 74 mg cholesterol; 26 g sugars; 0 g added sugars; 249 IU vitamin A; 7 mg vitamin C; 31 mg calcium; 2 mg iron; 460 mg sodium; 834 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Potassium (21% dv), Zinc (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fruit, 3 lean meat, 1 fat

Reviews 5

August 03, 2013
profile image
By: EatingWell User
This tasted Amazing! Sauce tastes amazing! Everyone in the family loved it! Pork is tender and juicy. Only thing I would change is to reduce the number of grapes. I only used 3 cups of red grapes and that was too many so next time I will use 2 cups. Pros: Great Flavor, Easy to make Cons: too many grapes in recipe
April 14, 2013
profile image
By: feetonground2007
A wonderful twist I didn't know what to expect from this recipe, having never tried roasted grapes. I was blown away by the wonderful taste and aroma of this recipe. We used a mix of red and green grapes. I loved both, but will try with all red grapes next time. Served with Basic Sauteed Kale and red pepper couscous. Pros: Easy and delicious
March 13, 2013
profile image
By: EatingWell User
Simple and delicious I used the sauce with the pork and have enough left over to use with a bowl of steamed veges. I used a vegetable broth instead of the chicken broth - so sauce suitable for vegetarians and non-vegetarians. Pros: Great with pork and with the steamed vegetables Cons: none
June 12, 2012
profile image
By: Peekaboo012885
I ended up doubling everything because I was cooking two 1 pound pork loin. The only thing I didn't double was the thyme (dried) because my husband is sensitive to the taste and he said without doubling that one ingredient it came out perfect. Also, I only did about 5 cups of grapes instead of the 8 cups it would have been, had I doubled those too. I still have left over grapes that didn't go in the sauce, so I could probably have left it at 3-4 cups. We love that the sauce had a nice, subtle flavor to compliment the tenderloin, instead of overpowering it. Thank you for adding another recipe to my repertoire. Pros: Easy
December 18, 2009
profile image
By: meniskus99
Very good recipe. The only thing I would do different next time is add only 2 cups of grapes, diced. Four cups of whole grapes was a bit much.