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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
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Tarragon Pork Tenderloins With Grilled Grapes

Source: dLife

Grilled pork tenderloins with a tasty mustard sauce and grilled bunches of sweet grapes.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	175.1

Total Carbs	8.7 g

Dietary Fiber	0.4 g

Sugars	6.5 g

Total Fat	2.9 g

Saturated Fat	0.9 g

Unsaturated Fat	0.5 g

Potassium	560.4 mg

Protein	27.4 g

Sodium	304.7 mg

Dietary Exchanges 2.9 Fat, 0.0 Vegetables, 0.5 Fruits, 2.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 each medium shallots 3.0
3 tbsp fresh tarragon 2.0
2 tbsp dijon mustard 0.5
0 1/2 tsp black pepper 0.5
0 1/2 tsp salt 2.0
2 lb Pork, tenderloin, lean, raw 1.5
1 1/2 lb Grapes, Thompson seedless, fresh

Directions

Prepare charcoal fire or outdoor gas grill for covered direct grilling over medium heat.
Press shallot through garlic press into a cup; stir in tarragon, mustard, pepper, and salt. Spread tarragon mixture all over tenderloins.
Place tenderloins on hot grill rack. Cover, grill and cook, turning occasionally, until the meat thermometer inserted in center of tenderloins reaches 155 degrees F (18 to 20 minutes). When done, let pork stand for 5 minutes, as internal temperature will rise to 160 degrees F.
After pork has cooked for 15 minutes, add the bunch of grapes to same grill rack and cook for approximately 4 to 5 minutes. Turn occasionally.
Place tenderloins on cutting board. Place grapes on large platter, with kitchen shears, cut into 8 clusters. To serve, thinly slice tenderloins and transfer grapes to platter.