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Pork Tenderloin with Tangy Grape Salad

Pork Tenderloin with Tangy Grape Salad

Cooking Light SEPTEMBER 2011

  • Yield: Serves 8 (serving size: 3 ounces pork, 1/2 cup grape mixture, and 1 1/2 tablespoons cheese)

Ingredients

  • 2 (1-pound) pork tenderloins
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons olive oil
  • 1 cup sliced shallots
  • 1 tablespoon chopped thyme
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup riesling wine
  • 1 1/2 cups halved seedless grapes
  • 2 tablespoons Dijon mustard
  • 1/2 cup chopped toasted pecans
  • 3/4 cup crumbled goat cheese

Preparation

Preheat oven to 400°. Sprinkle pork tenderloins with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add pork; sauté 4 minutes on each side. Roast at 400° for 12 minutes or until a thermometer registers 145°. Remove pork; let stand. Heat a medium skillet over medium-high heat. Add 2 teaspoons olive oil. Add shallots and thyme; sauté for 4 minutes. Add chicken broth and wine; bring to a boil. Cook for 3 minutes. Stir in grapes and Dijon mustard. Stir in pecans. Slice pork; serve with salad. Sprinkle with goat cheese.

Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 12.4g
  • Saturated fat: 3.2g
  • Sodium: 342mg
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