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Pork Tenderloin With Roasted Grape Sauce

Pork Tenderloin With Roasted Grape Sauce
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WebMD Recipe from

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
  • 1/2 teaspoon
    reshly ground pepper
  • 1 tablespoon
    extra-virgin olive oil
  • 1/4 cup
    finely chopped shallots
  • 1/2 cup
    Madeira 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
  • 1 1/2 teaspoons
  1. Position racks in the middle and lower third of oven; preheat to 425°F.
  2. 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.
  3. 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.
  4. 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.
Nutritional Information

Makes: 4 servings
  • Calories311
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol58 mg
  • Carbohydrates34 g
    • Dietary fiber2 g
  • Protein23 g
  • Sodium445 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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