White Grape, White Balsamic and Herbs de Provence Pork Tenderloin

Herbed Pork Tenderloin
  • 1 package Pork Tenderloin, fat removed 
  • 1 cup White Grape Juice
  • 1/4 cup Safflower Oil (or Canola is fine)
  • 2 TBL Herbs de Provence
  • 1 tsp Kosher Salt
  • 1/2 tsp ground Black Pepper
  1. Marinate the meat in the ingredients listed for at least an hour. 
  2. Remove from marinade, but skim the herbs from the liquid and spread them over the top and sides of the tenderloin
  3. Roast, uncovered for 30 minutes at 375.
  4. Baste with glaze listed below, and roast for another 10 minutes, or until you get an internal reading of 155 from the thickest part of the meat.
  5. Drizzle with the bottled White Balsamic Glaze.
Finishing Glaze:
  • 1/2 cup White Grape Juice
  • 2 TBL bottled White Balsamic Vinegar Glaze (this may be harder to find, but most larger grocery stores will carry it)
  • 1/4 tsp Kosher Salt
  1. In a small saucepan, combine all the glaze ingredients and bring to boil. 
  2. Reduce heat slightly, but allow to low boil until reduced by half. 
  3. Glaze the pork with the mixture for the last part of roasting. 
I am including this photo because I forgot to throw my bag of Herbs de Provence into the previous pic. But doesn't the tenderloin look lovely cut into pieces?  I served this as a meal with Smashed Potatoes, and Maple-Balsamic Heirloom Carrots (recipe here).

For an idea of what to do if you have any leftovers from this meal, please see this recipe

No comments: