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Saturday, February 5, 2022

Pork Tenderloin with Roasted Grapes and the Weekly Menu #SupperclubSaturday

Welcome to Supperclub Saturday.  A new group started by Sue of Palatable Pastime where we share any recipe that we would like with our readers and other members of the group.  I am loving this group and sister group, Potluck Party, because it is giving me an opportunity to go through my archives and pull out recipes that I have been waiting to share.

Pork Tenderloin with Roasted Grapes 

Such it the case with this delicious, moist pork tenderloin topped with a sauce that includes roasted green and red grapes that I served up for New Years Eve 2021.
This was an amazing recipe but I had so much other food made for events in which I was participating I didn't get a chance to post it.  I did post the Tiger Salad that I served with this dish as well as the Joconde and Coffee Martinis that I served for dessert.  I still haven't shared my recipe Hoppin' John but hopefully soon.

Let's take a look at what the others brought to Supperclub Saturday........
Tonight Frank's brother and his wife are coming for dinner.  Tomorrow we are heading up north for an overnight getaway at Springbrook Inn.  They are having a Wine Dinner and since our friends, the Bonacorsi's, have moved back down by us we are staying at the Inn instead of their house.  They are going up for the whole weekend and we will meet them up there for a one night stay.  I'm very excited.

The rest of the week is pretty quiet leading up to another busy weekend.  I am sharing our Weekly Menu below which you will find the recipe for this scrumptious Pork Tenderloin with Roasted Grapes.

Saturday-Dan and Rebecca for Dinner
Italian Bean Soup with Greens
Sour Dough Bread Sticks
Winter Citrus Salad
Roast Chicken with Braised Fennel
Mashed Potatoes
Chocolate Crepe Roll

Sunday
Wine Dinner at Springbrook Inn

Monday
Stop for Dinner on the way home from up north

Taco Tuesday
Chicken Chili Verde

Wednesday
Beef Sliders
Sweet Potato Fries

Thursday
Garlic Cashew Chicken Casserole

Fish Friday
Pasta with Spiced Cauliflower and Anchovies


Entrees, Pork, Grapes, Sauce
Entrees, Pork
American
Yield: 8 servings
Author: A Day in the Life on the Farm
Pork Tenderloin with Roasted Grapes

Pork Tenderloin with Roasted Grapes

Pork Tenderloins seared and then roasted to perfection before being plated and topped with a sauce of Roasted Grapes.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

  • 2 c. red grapes
  • 2 c. green grapes
  • 2 (1 1/2 lb) Pork tenderloin, trimmed, silverskin removed
  • salt and pepper to taste
  • 1 T. olive oil
  • 1 shallot, finely chopped
  • 3/4 c. white wine
  • 3/4 c. chicken broth
  • 1 1/2 t. dried thyme
  • 3 t. dijon mustard
  • 2 t. cornstarch mixed with 2 1/2 t. water

Instructions

  1. Place grapes onto a rimmed baking sheet that has been covered with parchment or a silicone mat. Place into a preheated 425* oven and roast for about half an hour, shaking and tossing occasionally, until grapes are shriveled.
  2. Season the pork with salt and pepper. Heat oil in large, oven safe skillet. When hot add the pork and sear on one side for about 2 minutes, flip the pork over and place in the oven. Roast for about 15 minutes, until an internal temperature of 145* is reached. Remove from oven to cutting board, tent with foil and let rest.
  3. Place the skillet used for the pork onto the stovetop, taking care as the handle will remain hot for a long while, over medium heat. Add the shallots to the pan and cook for about a minute. Stir in the wine, bring to a boil and cook until reduced by half. Add the broth, thyme and mustard, when simmering, stir in the cornstarch slurry, whisking until thickened. Add the grapes to the skillet and stir to coat.
  4. Slice the tenderloin into medallians and place onto a serving platter. Ladle the grapes and sauce over the tenderloin and serve.

Notes

Adapted from a recipe found at Eating Well.

Nutrition Facts

Calories

125.98

Fat (grams)

2.78 g

Sat. Fat (grams)

0.57 g

Carbs (grams)

16.12 g

Fiber (grams)

1.03 g

Net carbs

15.10

Sugar (grams)

12.44 g

Protein (grams)

6.47 g

Sodium (milligrams)

189.81 mg

Cholesterol (grams)

15.98 g

Similar Recipes

Maple Glazed Pork Tenderloin

Apple Tea Brined Pork Tenderloin

Wild Rice Stuffed Pork Tenderloin

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7 comments:

  1. RadhaFebruary 5, 2022 at 4:24 PM

    This looks and sounds amazing! It is moist and love the addition of grapes too!

    ReplyDelete
  2. CathyFebruary 6, 2022 at 6:48 PM

    Exquisite meals plan and yummy looking meals prepared.

    ReplyDelete
  3. Sneha's RecipeFebruary 7, 2022 at 5:06 AM

    I have never add grapes to pork roast, but, this recipe looks so delicous and will definitely try it.

    ReplyDelete
  4. PatoFebruary 9, 2022 at 8:09 PM

    A great recipe for pork tenderloin!

    ReplyDelete

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Place grapes onto a rimmed baking sheet that has been covered with parchment or a silicone mat.  Place into a preheated 425* oven and roast for about half an hour, shaking and tossing occasionally, until grapes are shriveled.
Season the pork with salt and pepper.  Heat oil in large, oven safe skillet.  When hot add the pork and sear on one side for about 2 minutes, flip the pork over and place in the oven.  Roast for about 15 minutes, until an internal temperature of 145* is reached.  Remove from oven to cutting board, tent with foil and let rest.
Place the skillet used for the pork onto the stovetop, taking care as the handle will remain hot for a long while, over medium heat.  Add the shallots to the pan and cook for about a minute.  Stir in the wine, bring to a boil and cook until reduced by half. Add the broth, thyme and mustard, when simmering, stir in the cornstarch slurry, whisking until thickened.  Add the grapes to the skillet and stir to coat.
Slice the tenderloin into medallians and place onto a serving platter.  Ladle the grapes and sauce over the tenderloin and serve.