Honey Balsamic Roasted Pork with Grapes

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Honey Balsamic Roasted Pork with Grapes

Honey Balsamic Roasted Pork with Grapes
1 boneless pork tenderloin (about 1 to 1 1/4 lb.)
sea salt and pepper to taste freshly ground
6 strips bacon
2 tbsp. each: honey, Raley's Balsamic Vinegar and red wine
2 tbsp. fresh rosemary (plus additional for garnish) chopped
2 tbsp. shallots minced
2 cups seedless red and green grapes
Prep time: 20 minutes,
Cook time: about 30 minutes

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. Place pork in a large shallow baking dish. Preheat oven to 375°F. Stir together honey, vinegar, wine, rosemary and shallots in a small bowl and pour over pork. Bake, uncovered, for 15 minutes. 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. Transfer to a platter and surround with grapes and any sauce in dish. Sprinkle with additional chopped fresh rosemary, if you like.

Makes 4 servings. Recipe may be doubled.
Wine Suggestion
Sterling Vintner’s Collection 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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