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Pork Loin with Black Grape and Balsamic Sauce


Freshly chopped sage and thyme, fresh black grapes and balsamic vinegar combine in a magical sweet-savory sauce for tender, oven-roasted pork loin. Chop herbs, halve grapes and measure other sauce ingredients while the pork roasts; then begin the sauce about 10 minutes before the pork comes out of the oven.

Ready In: 80 Minutes
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Serves 4

INGREDIENTS

Pork Loin with Black Grape and Balsamic Sauce

DIRECTIONS

  • Preheat oven to 375°F. Combine garlic, 2 teaspoons of the rosemary, salt and pepper in a small bowl; mix well. Rub garlic mixture all over the pork loin. Place pork loin in a 9x13-inch baking dish; roast in the preheated oven for 50 to 60 minutes, or until an instant-read thermometer inserted into its center reads 145°F. Remove pork loin from oven; let rest, loosely covered with foil, for 15 minutes before slicing. Cut pork crosswise into ⅓- to ½-inch thick slices.
  • While pork loin roasts, prepare Black Grape and Balsamic Sauce. Heat olive oil over medium heat in a large skillet. Add red onions; sauté, stirring frequently, for 3 to 4 minutes, or until onions are softened. Stir in grapes; raise heat to medium high. Add broth, remaining rosemary, sage, thyme and honey. Cook, stirring occasionally, for 15 to 20 minutes, or until the liquid is reduced by two-thirds. Stir in balsamic vinegar; cook, while stirring, 1 minute. Reduce heat to medium; continue cooking sauce, stirring often, for 6 to 8 minutes, or until glaze is the consistency of pancake syrup.
  • Serve sliced pork loin with Grape and Balsamic Sauce.
  • Per serving: 379 cal., 18 g fat (6 g sat. fat), 86 mg chol., 569 mg sodium, 13 g carbo., 1 g fiber, 32 g pro.
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