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Aug 03 2010

Pork Tenderloin with Organic Grape Sauce

Published by at 12:32 pm under Cooking at Home,Gardening


Okay – I know this dish looks fancy and difficult, but I swear it’s not. I hope I am not deterring too many folks from attempting dishes like this because of the way it looks. We simply wanted to do something with the massive amount of grapes we have growing in the backyard, so we attempted to make a grape sauce to pour over a nice piece of pork tenderloin. Sounds great – but tastes even greater. I looked for some help online and found a pretty mouth-watering recipe from EatingWell Magazine. We didn’t roast the grapes like the recipe called for, but instead cooked it together in the pan with the liquid. We decided to make our own twist to quicken the process. But this recipe indeed helped us obtain our goal of using our grapes and the pork tenderloin that’s been neglected in our freezer. The Pork Tenderloin with Organic Grape Sauce was an interesting dish that appealed both to the eyes and the stomach! It was a weeknight meal we cooked together and enjoyed together – with a nice glass of wine, of course! Ahhh, the joys of food and love!

Those who have seen our grapevine were oohing and aahing. Clearly they are beautiful bunches of grapes that are meant to be photographed, picked, and eaten. Our white grapes are so succulent and sweet that they literally taste like candy. Being that they are seedless, it's easy to devour a whole stem of grapes in little time. What else to do with them? Dry it out to make raisins!

Those who have seen our grapevine were oohing and aahing. Clearly they are beautiful bunches of grapes that are meant to be photographed, picked, and eaten. Our white grapes are so succulent and sweet that they literally taste like candy. Being that they are seedless, it's easy to devour a whole stem of grapes in little time. What else to do with them? Dry it out to make raisins!

To start the sauce, we sautéed 2 large shallots with some fresh thyme and oregano. To that, we poured in 1/2 cup of dry sherry. This helps deglaze the pan!

To start the sauce, we sautéed 2 large shallots with some fresh thyme and oregano. To that, we poured in 1/2 cup of dry sherry. This helps deglaze the pan!

Next, we added in 1 lb. of white seedless grapes. Make sure they are sweet and not sour, or else your sauce will taste sour.

Next, we added in 1 lb. of white seedless grapes. Make sure they are sweet and not sour, or else your sauce will taste sour.

Meanwhile, we seared the pork tenderloin for about 2 minutes on each side. Obviously it was seasoned with salt and pepper beforehand. The pork was then transferred to the oven at 425-degrees to continue cooking another 12-14 minutes until cooked through.

Meanwhile, we seared the pork tenderloin for about 2 minutes on each side. Obviously it was seasoned with salt and pepper beforehand. The pork was then transferred to the oven at 425-degrees to continue cooking another 12-14 minutes until cooked through.

Once the grapes got softer, we poured in the sauce mixture: 1 cup chicken (or pork) stock, 2 tsp Dijon mustard, and 1 1/2 tsp cornstarch (thickening agent). Let that simmer until you get the desired consistency. Season with salt and pepper.

Once the grapes got softer, we poured in the sauce mixture: 1 cup chicken (or pork) stock, 2 tsp Dijon mustard, and 1 1/2 tsp cornstarch (thickening agent). Let that simmer until you get the desired consistency. Season with salt and pepper.

The pork was cooked perfectly and the grape sauce looks divine. It really looks like a holiday meal, doesn't it? But nope, just a regular weeknight meal for us. Make sure you let the meat rest for at least 5 minutes before slicing so that the juices don't run out. The sauce was the right consistency and paired well with the moist pork tenderloin. The grapes help give the right amount of sweetness and the stock gave it that warmth and richness to the sauce. Grapes are just one of those fruit that always seem to get stuck in the "juice" and "jelly" category; who would've thought that creating a savory sauce over meat would be so delicious and satisfying?

The pork was cooked perfectly and the grape sauce looks divine. It really looks like a holiday meal, doesn't it? But nope, just a regular weeknight meal for us. Make sure you let the meat rest for at least 5 minutes before slicing so that the juices don't run out. The sauce was the right consistency and paired well with the moist pork tenderloin. The grapes help give the right amount of sweetness and the stock gave it that warmth and richness to the sauce. Grapes are just one of those fruit that always seem to get stuck in the "juice" and "jelly" category; who would've thought that creating a savory sauce over meat would be so delicious and satisfying?

To view or print-out this recipe, click here: Pork Tenderloin with Organic Grape Sauce

For the original recipe with Roasted Grapes, click here: Pork Tenderloin with Roasted Grape Sauce from EatingWell

Here are some related posts we’ve done in the past:
Dolmades – Stuffed Grape Leaves with Pork and Couscous
Apple and Onion-Stuffed Pork Chops with Orange Gravy

29 responses so far

29 Responses to “Pork Tenderloin with Organic Grape Sauce”

  1. StephenCon 03 Aug 2010 at 1:07 pm

    What a lovely concoction. Ironically we have a 55′ grape arbor behind the house. However, they are white and purple grapes with seeds. Kind of a pain in the neck to deal with. This pork looks good enough to perhaps make the effort.
    .-= StephenC´s last blog ..Spatch-cocked chicken =-.

  2. TrucVy Zoeon 03 Aug 2010 at 1:34 pm

    Wow..look so good. Mouth watering…..

    Great pictures by the way.
    .-= TrucVy Zoe´s last blog ..Lau Vit Nau Chao Duck and Soybean Paste Soup =-.

  3. MADDYon 03 Aug 2010 at 1:39 pm

    i will definitely make this recipe, i have all the ingredients on hand maddy

  4. bunkycookson 03 Aug 2010 at 1:53 pm

    This looks so good! Love the grapes with the pork.
    .-= bunkycooks´s last blog ..Finding the Best Local Ingredients and Bringing them Home – The Grove Park Inn and their Farm to Table Philosophy =-.

  5. tigerfishon 03 Aug 2010 at 1:58 pm

    I can’t ooooohhh and ahhhhhh enough…with your grapes and your dish :D

  6. Kathy Gorion 03 Aug 2010 at 10:24 pm

    this looks like a perfect recipe for me out here in Wine Country!
    .-= Kathy Gori´s last blog ..Anyone Can Pickle! Cherries- Sweet- Spicy and Fast!! =-.

  7. Baking Barristeron 04 Aug 2010 at 12:23 am

    Fabulous idea! And those grapes look amazing–I never considered growing grapes at home before, but it makes a lot of sense.

    I totally altered an EatingWell recipe for tonight’s post as well ;) They have some good ideas.
    .-= Baking Barrister´s last blog ..Dover Sole with Peaches &amp Pecans and a side of Gorgonzola Spinach =-.

  8. Elinon 04 Aug 2010 at 1:35 am

    Thanks for sharing this dish…love the grapes sauce ! You have a beautiful blog and I look forward to come here for your recipes :)
    .-= Elin´s last blog ..Savoury Corn Kernels &amp Bacon Bits Muffin =-.

  9. Taniaon 04 Aug 2010 at 2:00 am

    I have these grapes in my garden but they mature in September. I’ll try your recipe soon, it looks great!
    .-= Tania´s last blog ..I Pupazzi di Neve e i Biscotti Stand Up- La Cometa Quando Arriva Arriva! =-.

  10. graceon 04 Aug 2010 at 6:33 am

    i’m fascinated and famished by the thought of a grape sauce. excellent recipe–thanks!

  11. RavieNomNomson 04 Aug 2010 at 6:42 am

    How very unique and fantastic! Thank you very much for sharing! :-)

  12. Baking Serendipityon 04 Aug 2010 at 8:17 am

    This does look fancy, but mostly delicious! Pork tenderloin is one of my favorite meats, and I’m so jealous that you have grapes growing in your backyard! How cool!
    .-= Baking Serendipity´s last blog ..Banana Blueberry Crumb Muffins and a Giveaway! =-.

  13. Carol Egberton 04 Aug 2010 at 8:35 am

    Have you ever tried sautéing red grapes in butter? I do it just long enough to warm up the grapes and they are amazing.
    .-= Carol Egbert´s last blog ..Gingersnap &8211 Brunkage &8211 Pepparkakor &8211 World Favorite Cookie =-.

  14. Ladon 04 Aug 2010 at 11:01 am

    Amazing post. I have bookmarked your site. I am looking forward to reading more

  15. Belinda @zomppaon 04 Aug 2010 at 11:43 am

    It does looks (and bet taste) super fancy, but I love how you break down the steps. LOVE it. Will try on next time I have to impress some friends.
    .-= Belinda @zomppa´s last blog ..Photo of the Day- Giant Gummy =-.

  16. Christine @ Fresh Local and Beston 04 Aug 2010 at 8:10 pm

    I am so envious that you have such a prolific and beautiful garden! Grape vines are some of the most beautiful plants to grow. Seeing the pictures of those plump grape clusters made had me envisioning summers in Italy. What a wonderful and unique way to serve pork tenderloin.
    .-= Christine @ Fresh Local and Best´s last blog ..Sherrys Radish Tops Pesto Recipe =-.

  17. Trinidad Penaon 05 Aug 2010 at 9:23 am

    This looks so tasty! It’s an inspiration!
    .-= Trinidad Pena´s last blog ..Socialites in the Kitchen- Scrumptious Shrimp Ceviche =-.

  18. Tiffany Lon 06 Aug 2010 at 2:44 am

    that’s a lot of food4u2! next time call us n we’ll bring the wine pairing!
    luv,

  19. Cajun Chef Ryanon 06 Aug 2010 at 9:51 am

    The pork tenderloin is perfectly cooked, and the grapes, oh my! What a lovely grape vine you have. I need to get some grapes into our garden, so inspired by your wonderful grapes.

    Bon appetit!
    =:~)

  20. Altaon 06 Aug 2010 at 10:13 am

    Wow, how gorgeous! I love the sound of this.
    .-= Alta´s last blog ..Moist and Herb-y Turkey Burgers =-.

  21. Conor @ HoldtheBeefon 08 Aug 2010 at 9:54 pm

    Add me to the list of oohers and aahers, those grapes look perfect. Such a good dish to put them to use too. I don’t think you see enough such uses of grapes around, though I guess we aren’t all lucky enough to have the world’s most perfect grapes in our backyard ;)
    .-= Conor @ HoldtheBeef´s last blog ..J’adore Montréal =-.

  22. Kung Food Pandaon 09 Aug 2010 at 9:19 pm

    You guys made this look too easy! :P
    .-= Kung Food Panda´s last blog ..Burts Place – Its Like Eating Pizza At Home Morton Grove- IL =-.

  23. Lisa { AuthenticSuburbanGourmet }on 11 Aug 2010 at 8:08 pm

    What a fantastic idea!!! Would be great for a wine tasting dinner as the main course! I must make this. :)
    .-= Lisa { AuthenticSuburbanGourmet }´s last blog .. Grilled Corn Salad =-.

  24. Edmund Mokhtarianon 17 Sep 2010 at 5:01 pm

    Where did you get those organic grapes from? They look extremely fresh and flavorful, but I’m not sure I can get them in my area of the US (Boston). Any suggestions?
    .-= Edmund Mokhtarian´s last blog ..Inniskillin Riesling Icewine =-.

  25. thefoodaddictson 19 Sep 2010 at 11:53 am

    Edmund,

    We grow our own grapes in our backyard. All the grapes we grow are from http://www.starkbros.com. You might be able to find a grape varietal that fits your growing zone. Let us know if you decide to start growing your own grapes. We would love to see what dishes you would create with them.

    Daniel@ The Food Addicts

  26. Joseph Lantison 25 Sep 2010 at 6:14 pm

    I just made this for dinner this evening and it was great. Unfortunately I don’t have access to my own grape arbor, but the ones from the store worked in a pinch. Thanks for the great recipe.

    -Joseph

  27. Steaks @ MeatHub Inc.on 27 Oct 2010 at 9:04 am

    This grape sauce sounds awesome! This tenderloin recipe is going into my top 10 :D

  28. ryanon 18 Nov 2010 at 9:47 am

    This pork tenderloin sounds very simple and delicious! Sometimes simple is all it takes. :D

  29. Anthonyon 23 Nov 2010 at 11:22 am

    Looks perfect but I can’t get your recipe link to work!

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