Pork Tenderloin With Roasted Grape Sauce 2.000
Feb 16, 2011

The one-two punch of grapes -- in the wine and in the roasted fruit -- makes for a pleasingly sweet dish that takes very little time to put together.

The original recipe called for Madeira, but we used cabernet sauvignon because of its lower sodium content.

Servings: 2
  • 2 cups red and/or green seedless grapes
  • 12 ounces pork tenderloin, trimmed of fat and silver skin
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely chopped shallots, from 2 medium shallots
  • 1/2 cup cabernet sauvignon
  • 1/2 cup no-salt-added chicken broth, such as Kitchen Basics brand
  • 1 tablespoon chopped thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon Dijon-style mustard
  • 2 teaspoons water
  • 3/4 teaspoon cornstarch


Position racks in the middle and lower third of the oven; preheat to 425 degrees.

Place the grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally to turn the grapes, until shriveled, 25 to 30 minutes.

Meanwhile, rub the pork with the salt and pepper.

Heat the oil in a medium 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 for 12 to 14 minutes, until it is just barely pink in the center and an instant-read thermometer registers 145 degrees. Transfer the pork to a clean cutting board to rest before cutting crosswise into slices.

Place the skillet over medium heat (be careful: the handle will still be very hot); add the shallots and cook, stirring, until softened, 1 to 2 minutes. Stir in the wine and cook for 2 to 4 minutes, or until it has reduced by half. Stir in the broth, thyme and mustard, cooking so the mixture is barely bubbling.

Combine the water and cornstarch in a small bowl, then stir the mixture into the skillet mixture. Cook for 30 seconds to 1 minute to form a slightly thickened sauce. Stir in the roasted grapes.

Serve slices of pork with the grape sauce.

Rate it

Recipe Source

Adapted from "Eating Well: 500 Calorie Dinners" by Jessie Price, Nicci Micco and the editors of EatingWell (Countryman Press, 2010).

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.