Pork Tenderloin With Tangy Grape Salad
- 2 (1-pound) pork tenderloins
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons olive oil
- 1 cup sliced shallots
- 1 tablespoon chopped thyme
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/2 cup riesling wine
- 1 1/2 cups halved seedless grapes
- 2 tablespoons Dijon mustard
- 1/2 cup chopped toasted pecans
- 3/4 cup crumbled goat cheese
- Preheat oven to 400u0b0. Sprinkle pork tenderloins with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add pork; saute 4 minutes on each side. Roast at 400u0b0 for 12 minutes or until a thermometer registers 145u0b0. Remove pork; let stand. Heat a medium skillet over medium-high heat. Add 2 teaspoons olive oil. Add shallots and thyme; saute for 4 minutes. Add chicken broth and wine; bring to a boil. Cook for 3 minutes. Stir in grapes and Dijon mustard. Stir in pecans. Slice pork; serve with salad. Sprinkle with goat cheese.
pork tenderloins, salt, olive oil, olive oil, shallots, thyme, chicken broth, riesling wine, grapes, mustard, pecans, goat cheese
Taken from www.myrecipes.com/recipe/pork-tenderloin-tangy-grape-salad (may not work)