Grapes have a reserved spot in our fridge. We eat them year round because they are (usually) readily available, easily transported, and delicious! They are a food item that rarely gets used for more than a snack or a garnish, though. Since learning about winemakers’ tradition to bake bread with grapes to celebrate the harvest last year, I’ve searched for more ways to use grapes as an integral part of a recipe and something more than a snack.

Adding to the previous dessert, flatbread, smoothie, and sangria recipes of prior posts that all use grapes as an ingredient rather than as a garnish, I am adding this pork main dish recipe. The grapes add a touch of sweetness to the tang of the onions and mustard in it.

Pork Tenderloin with Grapes & Onions (adapted from midwestliving.com) Total Time Required: 25 minutes, Serves: 3 – 4

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound pork tenderloin, silver skin removed
• 3 tablespoons butter
• 1 medium onion, cut into thin wedges
• 2 cups (12 ounces) seedless red grapes, halved
• 1/3 cup chicken broth
• 1 tablespoon Dijon mustard
• 2 sprigs fresh rosemary

Directions:

After removing the silver skin from the tenderloin, cut it into 1″ thick medallions. Then pound the medallions to about 3/4″ thickness.

Mix the flour, salt, and pepper together in a shallow dish. Dip the medallions in the flour mixture, coating both sides.

Add the butter to a large skillet and melt it over medium-high heat. Add the pork and cook, turning once, until the medallions are browned and the internal temperature reaches 145°F, about 6 minutes. Place the medallions on a plate.

Add the onion to the skillet. Reduce the heat to medium. Cover the pan and cook the onions for 4 minutes, stirring occasionally.

Add the grapes to the pan and cook, uncovered, stirring occasionally, until the grapes are browned and soften, about 4 minutes more.

Add the broth, mustard, and 1 rosemary sprig to the pan and cook, stirring until the sauce has thickened, about 1 minute.

Return the pork pieces to the skillet until they are heated through.

Remove and discard the rosemary sprig. Transfer the onions, grapes, and pork to a platter and garnish with the remaining fresh rosemary sprig. Serve.

Grapes are more than just a snack or a garnish for us!  ~Linda

Pork Tenderloin with Grapes & Onions (adapted from midwestliving.com) Total Time Required: 25 minutes, Serves: 3 – 4

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound pork tenderloin, silver skin removed
• 3 tablespoons butter
• 1 medium onion, cut into thin wedges
• 2 cups (12 ounces) seedless red grapes, halved
• 1/3 cup chicken broth
• 1 tablespoon Dijon mustard
• 2 sprigs fresh rosemary

Directions:

After removing the silver skin from the tenderloin, cut it into 1″ thick medallions. Pound the medallions to about 3/4″ thickness. Mix the flour, salt, and pepper together in a shallow dish. Dip the medallions in the flour mixture, coating both sides. Add the butter to a large skillet and melt it over medium-high heat. Add the pork and cook, turning once, until the medallions are browned and the internal temperature reaches 145°F, about 6 minutes. Place the medallions on a plate.

Add the onion to the skillet. Reduce the heat to medium. Cover the pan and cook the onions for 4 minutes, stirring occasionally. Add the grapes to the pan and cook, uncovered, stirring occasionally, until the grapes are browned and soften, about 4 minutes more.

Add the broth, mustard, and 1 rosemary sprig to the pan and cook, stirring until the sauce has thickened, about 1 minute.

Return the pork pieces to the skillet until they are heated through. Remove and discard the rosemary sprig. Transfer the onions, grapes, and pork to a platter and garnish with the remaining fresh rosemary sprig. Serve.