Pork Tenderloin with Grape Sauce

Grapes pair beautifully with onions, rosemary, and thyme to make a delicious sweet & savory, gluten-free sauce for pork tenderloin

Grapes are an excellent snack, but they're also a lovely addition to savory meals.

I have to admit that I didn't think this would turn out very great. Wrong again!

Who knew grapes could be good in a savory dish? Who knew I'd actually like them with pork? What the what?

Here are some fun facts about grapes:

• Grapes of all colors - red, black, and green - are a natural source of beneficial antioxidants and other polyphenols.
• One serving of grapes (¾ cup) provides potassium and is a good source of vitamin K.

This Pork Tenderloin with Grape Sauce dish is easy and delicious.

The grapes add a touch of sweetness to the dish and the combination of thyme & rosemary mesh the flavors together so well. So very well.

You only have to dirty one skillet, too. Minimal clean-up is a huge plus for me! I had some cooked rice in the fridge and that was the perfect side to soak up the extra sauce. You could also do pasta or quinoa.

One last thing: I added bacon because I was skeptical about the dish. It took this meal from yummy to over-the-top-good! However, the bacon is optional. Feel free to skip it and use 1 tablespoon olive oil in place of the bacon grease. Oh and yeah, so I used bacon grease. The extra bacon flavor really works beautifully with the sweet grapes.

Pork Tenderloin with Grape Sauce

Grapes pair beautifully with onions, rosemary, and thyme to make a delicious sweet & savory, gluten free sauce for pork tenderloin

5 from 2 votes

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Author: Meme

Ingredients

• ▢ 2 slices bacon optional
• ▢ 1 large onion about 2 cups, diced
• ▢ 1.25 pounds pork tenderloin sliced into medallions
• ▢ ½ teaspoon salt divided
• ▢ ¼ teaspoon black pepper
• ▢ 2 cups red grapes whole or halved
• ▢ 2 cloves garlic minced
• ▢ ¾ cup chicken broth
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 teaspoon fresh rosemary chopped
• ▢ 1 teaspoon fresh thyme

Instructions

• Cook the bacon over medium heat in a large skillet. Remove from skillet and place on paper towels to drain. Wipe out all but 1 tablespoon of bacon grease*.
• Add the onion to the skillet and saute for 5 minutes.
• Meanwhile, sprinkle the pork medallions with ¼ teaspoon salt and pepper.
• Increase the heat to medium-high. Push the onions to the sides of the skillet and add the pork in a single layer. Cook for 2-3 minutes per side, until seared. Transfer pork to a plate.
• Add the grapes and garlic to the skillet with the onions. Saute for 30 seconds; then add the chicken broth, red wine vinegar, rosemary, thyme, and remaining ¼ teaspoon salt. Scrape up any bits of pork off the skillet - this helps add flavor to the sauce.
• Simmer for about 3 minutes, until the sauce reduces. Add the pork and any juices that have accumulated on the plate back to the skillet.
• Reduce heat to medium. Stir everything together and simmer for another 3-5 minutes until done.
• Serve pork over a bed of cooked rice, pasta, or quinoa, and spoon grapes & sauce over pork. Crumble cooked bacon over pork, and enjoy!

Notes

*You can use one tablespoon of olive oil in place of the bacon grease if you prefer.
*Nutrition Facts calculated for ¼ recipe using 1 lb. pork and bacon grease.

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