Roasted Pork with Honeyed Grape Sauce

A salty-sweet sauce is a rich match for pan-roasted pork. Serve this dish with roasted red onions and mashed sweet potatoes. You can use green grapes, but the sauce won't be as rich, or as pretty.

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. 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.
  3. 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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