honey balsamic roasted pork with grapes

This is a great late summer dish, using the grapes from our cottage garden….

1 boneless pork tenderloin (about 1 to 1 1/4 lb.)
Freshly ground sea salt and pepper to taste
6 strips bacon
2 tbsp. each: honey, Balsamic Vinegar
and red wine
2 tbsp. chopped fresh rosemary (plus
additional for garnish)
2 tbsp. minced shallots (we used red onions)
2 cups seedless red and green grapes

Prep time: 20 minutes,
Cook time: about 30 minutes

Season the pork with salt and pepper. Wrap bacon strips around the pork, securing with toothpicks.  Cook in a fry pan over a medium-high heat until golden brown on all sides.

Place the pork in a large shallow baking dish. Preheat oven to 375°F. Stir together honey, vinegar, wine, rosemary and shallots in a small bowl and pour over pork.
Bake, uncovered, for 15 minutes. Add grapes to the pan and cook for 15 minutes more or until the pork reaches an internal temperature of 150°F.
Let stand for 5 minutes before slicing. Transfer to a platter and surround with grapes and any sauce in dish. Sprinkle with additional chopped fresh rosemary, if you like.

We serve with oven baked garlic potatoes and a tray dish of any veg available in the kitchen, on this occasion we used courgette and red peppers.



via Honey Balsamic Roasted Pork with Grapes.


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