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Pork Tenderloin with Roasted Grape Sauce


If you've never roasted grapes before, you're in for a sweet/savory treat. You can make this meal in about 45 minutes. Pork tenderloin is seared and then roasted with the grapes. For a pan sauce, Ruby Red Port deglazes the pan to make a flavorful sauce, with shallots, fresh thyme and a little bit of Dijon Mustard. Super simple, and a low-fat dinner that can be impressive enough for a dinner party. Recipe adapted from "Eating Well" and "Eat Laugh Love".

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  • 3 cups seedless red grapes
  • 1 pound pork tenderloin, trimmed of silver skin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely chopped shallots
  • 1/2 cup Port, Madeira, or white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon Dijon mustard
  • Optional: 2 teaspoons water, plus 1 1/2 teaspoons cornstarch or 1 pat unsalted butter (which I prefer)


Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

Preheat to 425°F.

Wash and drain grapes. Lightly toss with a little olive oil, coarse salt & pepper. Set aside.

Pat the pork dry, with paper towesls; then season with coarse salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat.

Add the pork and sear/brown on each side, about 2 minutes each.

Add the grapes along side the pork, then transfer to the oven.

Roast the pork, and grapes, 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, and loosely cover with foil to keep warm. Set the grapes aside, in a bowl.

Place the pan over medium heat (the handle will be hot, so wrap with a heavy towel or pot holder), add shallots and cook, stirring, until softened, 1 to 2 minutes.

Add the Port and cook until reduced by half, 2 to 4 minutes.

Stir in broth, thyme, and mustard; bring to a simmer until reduced (about 3-5 minutes on medium-high heat).

To finish the sauce, remove from heat and whisk in one pat of unsalted butter. Then, return the roasted grapes to the sauce and stir to combine.

Otherwise, you can make a slurry of cornstarch and water and whisk until lump-free. Cook until thickened, 30 seconds to 1 minute. Stir in the grapes.

Serve the sliced pork with the grape sauce.

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