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.
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.
5 Reviews for Pork Tenderloin with Roasted Grape Sauce
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.
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.
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.