Pork Tenderloin with Grapes and Pomegranate Sauce
Lean pork tenderloin with a delicious sweet-tart sauce is easy enough to make for a weeknight dinner, but elegant enough for entertaining.
Yield: Serves 4
- 1 lb pork tenderloin, fat trimmed and cut crosswise into ½-in thick rounds
- ¼ tsp salt
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped shallots
- ¾ cup light pomegranate-cranberry juice cocktail
- 1 ½ tsp cornstarch
- ¾ cup reduced-sodium fat-free chicken broth
- 1 Tbsp chopped fresh or ½ tsp dried thyme
- 1 cup seedless grapes, large ones halved
- 1 tsp red wine or balsamic vinegar
Sprinkle pork with salt and pepper.
Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat.
Add pork and cook over medium-high heat 2 minutes until bottoms are browned. Turn pork and cook 1 minute or until just barely pink at centers. Remove from skillet.
Recoat skillet with nonstick spray Add shallots to skillet and sauté 2 minutes over medium heat or until lightly browned.
Meanwhile in a small cup, stir ¼ cup of the pomegranate juice and the cornstarch until blended.
Add the remaining pomegranate juice, the chicken broth, thyme and a few grinds of black pepper (if desired) to the skillet and bring to a boil over high heat. Simmer 3 minutes until shallots are tender.
Stir in cornstarch mixture, then grapes and simmer until thickened and grapes soften a little, about 1 ½ minutes. Return pork and any juices to skillet. Add vinegar and cook briefly to warm pork.
Source: Recipe and photo created by Terry Grieco Kenny for Diets in Review.com.