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.
Roasted Pork with Honeyed Grape Sauce
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Amount per serving
- Calories: 263
- Calories from fat: 23%
- Fat: 6.6g
- Saturated fat: 1.8g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.8g
- Protein: 25.6g
- Carbohydrate: 26.6g
- Fiber: 1g
- Cholesterol: 74mg
- Iron: 2.1mg
- Sodium: 759mg
- Calcium: 27mg
- 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
- 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.
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