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!
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.
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.
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