Wednesday, March 23, 2011

Clean Eating Pork Tenderloin with Roasted Grape Sauce

Makes 4 Servings
This is adapted from a recipe I found in Eating Well magazine. I love pork tenderloin and my boys love grapes so everyone is happy. And I've always thought that pork and fruit went really well together. I've always cooked this in the oven but I'm going to try throwing it all into the crockpot to see how it comes out. I'll let you know if it's successful :)

  • 4 cups red and/or green grapes
  • 1-1 1/4 pounds pork tenderloin, trimmed
  • 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 Madeira (a fortified sweet wine similar to Sherry, can use grape juice) 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 water
ONE: Preheat oven to 425 and place racks in the middle and lower third. Place grapes on a baking sheet and roast on the lower rack, stirring occasionally, until they are shriveled, 25 to 30 minutes.

TWO: Rub pork with salt and pepper. Add the oil to a large oven safe skillet and heat over medium-high. Add the pork and brown it on one side. Then turn it over and place the skillet into the oven on the middle rack (you can do this while the grapes are roasting).

THREE: Roast the pork until just barely pink in the center, about 12 to 14 minutes or until internal temp reaches 145. Remove it from the oven and let it sit a few minutes before slicing.

FOUR: Very carefully (because the handle will be hot) place the skillet back on the stove top over medium heat. Add the shallots and cook, stirring occasionally, until softened, 1 to 2 minutes. Add Madeira (or juice) and cook until reduced by half, 2 to 4 minutes. Stir in the broth, thyme and mustard and bring to a simmer.

FIVE: Scoop out 1/2 a cup of the liquid mixture and puree half of the grapes into it (be careful because the liquid will be hot!). Stir it back into the pan sauce and simmer, uncovered, until slightly thickened, 3 to 5 minutes. Stir in the remaining grapes. Serve the sliced pork with the grape sauce over cooked whole grains or mashed potatoes.


Per serving - 286 Calories (69 Calories from Fat), 8g Fat, 2g Saturated Fat, 83mg Cholesterol, 482mg Sodium, 16g Carbohydrates, 31g Protein, 3% DV Vitamin A, 2% DV Vitamin C, 3% DV Calcium, 14% DV Iron


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