Chipotle-Glazed Roasted Pork Tenderloin & Grapes

Chipotle-Glazed Roasted Pork Tenderloin & Grapes

1 Review
From: EatingWell Magazine, October 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons grape jelly
  • 1 tablespoon minced canned chipotles in adobo sauce
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound pork tenderloin, trimmed
  • ½ teaspoon salt plus ⅛ teaspoon, divided
  • 2 cups red grapes
  • ⅛ teaspoon ground pepper
  • ¼ cup dry white wine
  • Sliced scallions for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Whisk grape jelly and chipotles in a small bowl.
  3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with ½ 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.
  4. Toss grapes in a large bowl with the remaining 1 tablespoon oil, ⅛ 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°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.
  5. 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 information

  • Serving size: 3 ounces pork & ½ cup grapes
  • Per serving: 280 calories; 10 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 23 g protein; 2 mcg folate; 61 mg cholesterol; 19 g sugars; 6 g added sugars; 273 IU vitamin A; 3 mg vitamin C; 15 mg calcium; 1 mg iron; 434 mg sodium; 520 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ fat, 1 fruit, ½ other carbohydrate

Reviews 1

September 29, 2019
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By: Wendy
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!
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