Pork Tenderloin with Roasted Grapes – a delicious recipe with fennel seeds, extra-virgin olive oil, pork tenderloin, red, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 475 degrees F. In cup, combine fennel with 12 teaspoon coarsely ground pepper and 12 teaspoon salt; use to rub all over pork.
2
In 12-inch skillet with oven-safe handle (or with handle wrapped in double-thickness of foil for roasting in oven later), heat oil over medium-high heat until hot.
3
Add pork and cook 5 minutes, turning to brown all sides.
4
Add grapes and broth to skillet; heat to boiling.
5
Cover and put in oven to roast 15 to 18 minutes or until meat thermometer inserted in thickest part of pork reaches 150 degrees F. Internal temperature of meat will rise about 5 degrees F upon standing.
6
Transfer pork to warm platter.
7
Heat grape mixture to boiling over high heat; boil 1 minute or until liquid thickens slightly.
8
Slice pork; serve with grapes and pan juices.
244
kcal
Calories
7
g
Fat
31
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 tsp. fennel seeds, 2 tsp. extra-virgin olive oil, 1 whole pork tenderloin, 3 c. seedless red and green grapes, and more.
Yes, Pork Tenderloin with Roasted Grapes falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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