4 servings (serving size: 3 ounces pork and 1/4 cup sauce)
2 teaspoons olive oil, divided
1/3 cup chopped shallots
1 tablespoon minced garlic
2 cups coarsely chopped seedless red grapes
2 tablespoons tamari sauce or soy sauce
2 tablespoons honey
1 teaspoon grated peeled fresh ginger
Dash of five-spice powder
1 1/4 pounds pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 450°.
Heat 1 teaspoon oil in a medium saucepan over medium heat. Add shallots and garlic; sauté 3 minutes or until tender. Add grapes and next 4 ingredients (grapes through five-spice powder). Bring to a boil; reduce heat, and simmer 15 minutes. Cool 10 minutes. Place grape mixture in a blender; process until smooth.
Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes, browning on all sides. Insert meat thermometer into thickest portion of pork. Bake pork at 450° for 12 minutes or until thermometer registers 155°. Tent with foil; let stand 10 minutes before slicing. Serve with sauce.
Like applesauce in appearance, making you think of the classic pork-and-applesauce duo, but with a wonderful savory/salty element from the soy sauce. Delicious, and I want to try the grape sauce in other recipes too. Served with roasted asparagus and couscous.