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Pork Tenderloin with Roasted Red Grapes and Thyme

By Dave Magnuson, Columbian staff writer
Published: October 27, 2009, 12:00am

Pork Tenderloin with Roasted Red Grapes and Thyme

@Recipe Yield:Start to finish: 1½ hours (20 minutes active). Servings: 16.

4 cups red seedless grapes

3 tablespoons chopped fresh thyme or 1 tablespoon dried

2 tablespoons Dijon mustard

½ teaspoon salt

½ teaspoon ground black pepper

2 pork tenderloins, about 1 pound each, trimmed of fat

1 tablespoon extra-virgin olive oil

2 tablespoons chopped shallots

½ cup dry white wine

1 cup chicken broth

1½ teaspoons cornstarch

2 teaspoons cool water

Place racks in middle and lower third of oven. Heat the oven to 400 degrees.

On a rimmed baking sheet, spread out the grapes. Roast on the lower shelf, stirring occasionally, until the grapes start to shrivel, about 25 minutes.

Meanwhile, in a small bowl, combine the thyme, mustard, salt and pepper. Fold under the narrow ends of both tenderloins and secure with a toothpick. Rub the spice and mustard paste over the outside of both tenderloins.

In a large ovenproof skillet, heat the oil over medium-high. Add the tenderloins and cook, turning occasionally, until well browned on all sides, about 15 to 20 minutes.

Reduce the oven to 325 degrees and transfer the skillet with the tenderloins to the middle shelf of the oven. Roast the tenderloins and grapes until a meat thermometer inserted at the thickest part of the tenderloins registers 155 degrees and the grapes are very soft, 35 to 45 minutes. Transfer the tenderloins to a serving platter, cover loosely with foil and set aside.

Return the skillet to the stovetop over medium (be careful of the hot handle). Add the shallots and saute until lightly browned, about 3 minutes.

Add wine and simmer, scraping up the browned bits from the bottom of the pan, until reduced by half, about 3 minutes. Add the chicken broth, return the sauce to a simmer and cook for 4 minutes longer.

In a small bowl, combine cornstarch with the water, whisk into the sauce and cook until thickened. Stir in the roasted grapes and season the sauce with salt and pepper.

Serve the tenderloins sliced crosswise and topped with the roasted grape sauce.

@Recipe Yield:Nutrition information per serving (values are rounded to the nearest whole number): 115 calories; 26 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 37 mg cholesterol; 8 g carbohydrate; 12 g protein; 1 g fiber; 170 mg sodium.

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Columbian staff writer