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Pork Tenderloin with Roasted Grape Sauce

November/December 2008

Your rating: None Average: 4.3 (18 votes)

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.



READER'S COMMENT:
"Very good recipe. The only thing I would do different next time is add only 2 cups of grapes, diced. Four cups of whole grapes was a bit much. "
Pork Tenderloin with Roasted Grape Sauce Recipe

5 Reviews for Pork Tenderloin with Roasted Grape Sauce

08/03/2013
Anonymous
This tasted Amazing!

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.

Great Flavor, Easy to make
Comments
04/14/2013
A wonderful twist

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.

Easy and delicious
Comments (1)

1 comment

 
feetonground2007 wrote 1 year 17 weeks ago

Like other reviewers, we also

Like other reviewers, we also cooked 2 1 lb tenderloins. We doubled everything in the recipe, EXCEPT the grapes. Fantastic!

03/13/2013
Anonymous
Simple and delicious

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.

Great with pork and with the steamed vegetables
Comments
06/12/2012

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.

Easy
Comments
12/18/2009

Very good recipe. The only thing I would do different next time is add only 2 cups of grapes, diced. Four cups of whole grapes was a bit much.

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