Pork Tenderloin With Apples and Grapes
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless pork tenderloins, about 1¾ pounds total
- Salt and freshly ground pepper to taste
- 2Granny Smith apples
- 3tablespoons flour
- 1teaspoon ground cumin
- 1tablespoon vegetable oil
- 4tablespoons finely chopped onions
- 2tablespoons red wine vinegar
- ½cup chicken broth, fresh or canned
- 2tablespoons honey
- 1tablespoon tomato paste
- ¾cup seedless white grapes
Nutritional analysis per serving (4 servings)
405 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 23 grams sugars; 41 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the tenderloins with salt and pepper to taste. Cut each apple into quarters. Peel the quarters and core them.
- Step 2
Blend the flour with the cumin and dredge the tenderloins in the mixture. Heat the oil over medium high heat in a heavy skillet and add the tenderloins. Cook, turning the pieces so they brown evenly on all sides, about 5 minutes.
- Step 3
Pour off the fat from the pan and add the apples and onions around the meat. Cook and stir about 3 minutes. Add the vinegar, chicken broth, honey and the tomato paste. Bring to a simmer stirring and cover tightly. Cook about 15 minutes. Add the grapes and cook for 5 minutes longer.
- Step 4
Slice the pork on the bias and serve with the apples and grapes and some sauce over each serving.
Private Notes
Comments
This was very easy to make and very delicious. I doubled everything except the pork as I wanted more sauce to serve over rice. It cooked down nicely and was very favorable within the time given in the recipe.
So easy and delicious. I made only one tenderloin, but didn't cut down the amount of fruit and sauce, so I had plenty of sauce to put over brown rice. This recipe needs to be highlighted on this site!
I made it as described and it was delicious. It is also easy, so a big winner.
This exceeded my expectations. Was looking for a pork tenderloin recipe on this site and I had all the ingredients for this so gave it a shot, and I’m glad I did. We loved it and I wound definitely make it again.
Has anyone tried making this ahead? I thought maybe I could slice the pork, put it n the sauce and refrigerate overnight. Then just reheat when ready to serve.
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