Grape jelly, with its sweet, fruity flavor, matches with the smoke and heat of chipotle to season this oven-roasted pork tenderloin. In addition to the jelly, whole grapes are roasted along with the pork for a one-pan entree that's ready in just 35 minutes.

Breana Killeen
Source: EatingWell Magazine, October 2019
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F.

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  • Whisk grape jelly and chipotles in a small bowl.

  • Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with 1/2 teaspoon salt, add to the pan and cook until browned on all sides, 5 to 8 minutes total. Remove from heat; brush with the jelly mixture.

  • Toss grapes in a large bowl with the remaining 1 tablespoon oil, 1/8 teaspoon salt and pepper. Add to the pan, transfer to the oven and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145 degrees F and the grapes are slightly crisp but still soft and juicy inside, 13 to 17 minutes. Transfer the pork to a cutting board and the grapes to a serving platter.

  • Place the pan over medium heat. Add wine and cook, scraping up any browned bits, until the sauce thickens, about 3 minutes. Slice the pork and arrange with the grapes on a platter. Top with the sauce and scallions, if desired.

Nutrition Facts

280.2 calories; protein 22.5g 45% DV; carbohydrates 22.2g 7% DV; exchange other carbs 1.5; dietary fiber 0.8g 3% DV; sugars 18.8g; fat 10.3g 16% DV; saturated fat 2g 10% DV; cholesterol 61.2mg 20% DV; vitamin a iu 273IU 6% DV; vitamin c 2.6mg 4% DV; folate 1.8mcg; calcium 15.1mg 2% DV; iron 1.4mg 8% DV; magnesium 31.6mg 11% DV; potassium 520.3mg 15% DV; sodium 433.5mg 17% DV; added sugar 6g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2020
This is company worthy. The grape and chipotle blends into a fantastic sauce. It's pretty and sophisticated. I love this recipe!! Read More
Rating: 5 stars
09/29/2019
I added 2 shallots with cooking the grapes. I pulled the grapes of the stems before cooking them. I also added some parsley and thyme at the last minute. I did not add wine on the recipe. I made a potato for the side. We both enjoyed it. I will make it again. A perfect fall recipe! Read More