Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Chocolate Chip Cheesecake Stuffed Strawberries
This is the whole package, with chocolate chips and cream cheese stuffed into juicy, ripe strawberries topped with dark chocolate and graham crackers.
Home 
Recipes
Yield: Serves 4
Recipes
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.
Per Serving: 189 calories, 3 g fat, 1 g sat fat, 25 g protein, 16 g carbohydrates, 0 g fiber, 73 mg cholesterol, 316 mg sodium
Yield: Serves 4
Ingredients
- 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
Instructions
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.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!