Pork Tenderloin with Roasted Grape Sauce
From EatingWell: 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.
- 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
- 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 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.
- 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.
Tips & Notes
- 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.
Per serving: 299 calories; 6 g fat (1 g sat, 4 g mono); 74 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 26 g protein; 2 g fiber; 407 mg sodium; 799 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Potassium (23% dv), Zinc (16% dv).
Carbohydrate Servings: 2
Exchanges: 2 fruit, 3 lean meat, 1 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- New Year's Eve
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 45 minutes or less
- November/December 2008