Recipes

Balsamic Marinated Grilled Pork Tenderloin with Honey-Lemon Sauce and Grilled Grapes

Cuisine: American

Type: Main Course

Serves: 4

Source:	Cuisine at Home, issue 65
Attributes:	Grill, Healthy
Comments:
Serving Suggestions:	Excellent with Easy Parmesan Polenta.

Ingredients:

Marinade & Pork:

1/4 cup balsamic vinegar
1 tbs. whole grain mustard
1 lb. pork tenderloin, trimmed
Salt & pepper

Grapes:

8 oz. red grape clusters
2 tsp. olive oil
Ground black pepper

Lemon-Honey Sauce:

1 tbs. olive oil
1/2 cup thinly sliced shallots
1/4 cup dry white wine or vermouth
1 sprig fresh rosemary
1 cup chicken broth
1/4 cup fresh lemon juice
2 tbs. honey
2 tbs. unsalted butter, cold

Instructions:

1. Preheat grill to medium-high.

2. Whisk balsamic vinegar and mustard together and add tenderloin, coat well, and allow to marinate 10 minutes.

3. Gently toss grapes with oil and pepper in a bowl. Make the honey-lemon sauce (instructions below).

4. Remove pork from marinade and sprinkle with salt and pepper. Place on the grill, cover, and cook 10 minutes. Brush with marinade, flip over, and brush again. Continue cooking another 10 minutes, covered, or until pork reaches desired temperature (155°F to 160°F).

5. When you flip the tenderloins (after the first 10 minutes), place the grape clusters on the grill. Allow them to cook until they have turned slightly in color. They may cook faster than the pork.

6. When done, remove the pork from the grill and allow it to rest 5 minutes. Slice into eight 1" pieces. Serve with Lemon-Honey sauce and grapes.

Lemon-Honey Sauce:

1. Heat olive oil in a sauté pan. Add the shallots and cook until softened, about 2 minutes. Add the wine and deglaze the pan, add the rosemary and simmer until the wine is almost gone.

2. Add the broth, lemon juice and honey. Simmer until reduced to 1 cup, about 15 minutes. Remove from heat. Remove and discard the rosemary sprig, then swirl in the butter.

Related recipes:

Easy Parmesan Polenta