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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.

Prep Time: 12 minutes
Cook Time: 18 minutes
Difficulty: Intermediate

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
, 1/2 Fruits , 3 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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0 1/2 each  medium shallots
3 tbsp  fresh tarragon
2 tbsp  dijon mustard
0 1/2 tsp  black pepper
0 1/2 tsp  salt
2 lb  Pork, tenderloin, lean, raw
1 1/2 lb  Grapes, Thompson seedless, fresh
  1. Prepare charcoal fire or outdoor gas grill for covered direct grilling over medium heat.
  2. Press shallot through garlic press into a cup; stir in tarragon, mustard, pepper, and salt. Spread tarragon mixture all over tenderloins.
  3. 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.
  4. 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.
  5. 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.