I've always loved pork paired with savory herbs such as rosemary & thyme but I also enjoy pork partnered with sweetness, apples, pears, cranberries. So.... I combined the two!
Pork tenderloin, moist, lean and delicious.
I slice the pork into approximately 3/4" medallions,
thinner will cook less, thicker cook a little longer.
Sprinkle with rosemary & thyme on both sides,
cook in a lightly oiled pan, flipping once until cooked throughout.
Once cooked, remove pork to a platter and cover with foil. using the same pork pan, add cream, broth, seasonings and flour.
Scrape the bottom of the pans to get all those flavour filled morsels.
Add 3/4 cup of sliced red seedless grapes and let light simmer gently until sauce reaches desired thickness. Approximately 5-7 minutes.
I add the last of the grapes 1/4 cup to the sauce (for slight crunch).
Transfer sauce to gravy boat, measuring cup
or something that allows easy pourability
Plate your tenderloin and pout it on, pour it on your potatoes, your vegetable on anything...this sauce is GOOD!
Doesn't it look tasty?
After I finished taking the photos, I added more sauce to mine... Mmmmm
See how much more I added........
Then when I was done, I licked the plate... a good thing, right!
Pork Tenderloin with Red Grape and Herb Sauce.
Approximately 3 lbs of pork tenderloin
splash of olive oil salt & pepper for seasoning
1 tablespoon of dried rosemary 1 tablespoon of dried thyme
1/2 teaspoon of garlic powder
for cream sauce
5 oz cream (I used evaporated milk, I had no cream on hand)
6 oz beef broth more pepper as needed
1 cup of sliced red seedless grapes
splash of worcestershire or soy sauce (for flavour boost)
1 tablespoon - more or less of flour
Trim silver skin from Tenderloins and slice to approximately 3/4".
Season both sides of the pork with rosemary, thyme, garlic powder, salt & papper.
Heat olive oil in frying pan, add seasoned pork, 3-5 minutes per side or until cooked through. Remove to platter, cover with foil while preparing sauce.
On medium heat add cream & broth to the pan stirring and scraping bottom until all those yummy bits are loose and incorporated into the sauce. Sprinkle with a tablespoon of flour, bring to a light simmer, add 3/4 cup of grapes, stirring to 'cook' the flour, add a splash or soy or worcestershire to taste, more pepper if necessary and thicken the sauce and allowing the grapes to add their juicy sweetnes to the sauce. Simmer with grapes for approximately 5 minutes, add remaining 1/4 cup of grapes, remove from heat and serve over cooked tenderloin.