Pork Tenderloin with Roasted Grape Sauce
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.
Source: EatingWell Magazine, November/December 2008
Gallery
Recipe Summary
Ingredients
Directions
Tips
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.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Per Serving:
321 calories; protein 25.6g; carbohydrates 34.4g; dietary fiber 1.6g; sugars 26.1g; fat 6.2g; saturated fat 1.4g; cholesterol 73.7mg; vitamin a iu 248.7IU; vitamin c 6.7mg; folate 7.6mcg; calcium 30.8mg; iron 2mg; magnesium 47.8mg; potassium 834.5mg; sodium 459.7mg; thiamin 1.3mg.
Exchanges:
2 fruit, 3 lean meat, 1 fat