- 2 (3/4-pound) pork tenderloins
- 12 (2-inch) fresh thyme sprigs
- 2 tablespoons brandy, divided
- 2 teaspoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sliced onion
- 1 tablespoon brown sugar
- 1 cup halved seedless red grapes
- 1 cup canned no-salt-added chicken broth, undiluted
- 1 1/2 tablespoons coarse-grained mustard
- 1 teaspoon cornstarch
- 1 tablespoon water
- calories 202
- caloriesfromfat 28 %
- fat 6.2 g
- satfat 1.8 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 26.5 g
- carbohydrate 8.7 g
- fiber 0.0 g
- cholesterol 83 mg
- iron 0.0 mg
- sodium 212 mg
- calcium 0.0 mg
How to Make It
Trim fat from tenderloins. Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise. Place thyme sprigs evenly on tenderloins.
Combine 1 tablespoon brandy, 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well. Pour over tenderloins, and wrap securely. Place on an ungreased baking sheet. Insert meat thermometer into thickest part of tenderloin, if desired. Bake at 400° for 30 to 35 minutes or until meat thermometer registers 160°. Remove tenderloins from foil; remove and discard thyme sprigs. Transfer tenderloins to a serving platter, and keep warm.
Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion. Saute until tender. Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well. Combine cornstarch and water; add to onion mixture, and stir. Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.
To serve, slice tenderloins diagonally across grain into thin slices, and serve with mustard sauce.