Honey Balsamic Roasted Pork with Grapes

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Honey Balsamic Roasted Pork with Grapes

Honey Balsamic Roasted Pork with Grapes
1 Raley's boneless pork tenderloin (about 1 to 1¼ lb.)
Freshly ground sea salt and pepper to taste
6 strips bacon
2 tbsp. balsamic vinegar
2 tbsp. red wine
2 tbsp. chopped fresh rosemary (plus additional for garnish)
2 tbsp. minced shallots
2 cups seedless red and green grapes

Prep: 20 minutes, Cook: about 30 minutes
Serves: 4 (recipe may be doubled)

1. Season pork with salt and pepper. Wrap bacon strips around pork, securing with toothpicks. Cook in a large skillet over medium-high heat until golden brown on all sides.

2. Place pork in a large shallow baking dish. Preheat oven to 375°F.

3. Stir together honey, vinegar, wine, rosemary and shallots in a small bowl and pour over pork. Bake, uncovered, for 15 minutes.

4. Add grapes to pan and cook for 15 minutes more or until pork reaches an internal temperature of 150°F. Let stand for 5 minutes before slicing.

5. Transfer to a platter and surround with grapes and any sauce in dish. Sprinkle with additional chopped fresh rosemary, if you like.

Wine Suggestion
Pinot Grigio - A crisp Pinot Grigio balances well against the sweetness and acidity of the roasted pork.
Nutritional Information:
390 calories, 47 g protein, 13 g total fat (4.5 g sat., 0 g trans), 20 g carbohydrate, 1 g fiber, 17 g sugar, 140 mg cholesterol, 350 mg sodium, 8.6 points


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