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. Source: EatingWell Magazine, October 2019

Breana Killeen
Advertisement

Ingredients

Directions

  • Preheat oven to 450 degrees F.

    Advertisement
  • 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 calories; 10.3 g total fat; 2 g saturated fat; 61 mg cholesterol; 434 mg sodium. 520 mg potassium; 22.2 g carbohydrates; 0.8 g fiber; 19 g sugar; 22.5 g protein; 273 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 15 mg calcium; 1 mg iron; 32 mg magnesium; 6 g added sugar;

Reviews (2)

Read More Reviews
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