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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
Pork Tenderloin with Grapes and Pomegranate Sauce Photo
Yield: Serves 4


  • 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


  1. Sprinkle pork with salt and pepper.

  2. Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat.

  3. 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.

  4. Recoat skillet with nonstick spray Add shallots to skillet and sauté 2 minutes over medium heat or until lightly browned.

  5. Meanwhile in a small cup, stir ¼ cup of the pomegranate juice and the cornstarch until blended.

  6. 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.

  7. 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.

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