Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 1 star values: 0

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

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Recipe Summary test

active:
25 mins
total:
35 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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

3 ounces pork & 1/2 cup grapes
280 calories; protein 22.5g; carbohydrates 22.2g; dietary fiber 0.8g; sugars 18.8g; fat 10.3g; saturated fat 2g; cholesterol 61.2mg; vitamin a iu 273IU; vitamin c 2.6mg; folate 1.8mcg; calcium 15.1mg; iron 1.4mg; magnesium 31.6mg; potassium 520.3mg; sodium 433.5mg; added sugar 6g.

3 lean protein, 1 1/2 fat, 1 fruit, 1/2 other carbohydrate

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