Roasted Pork Tenderloin with Thyme & Garlic Marinade and Balsamic Roasted Grapes

70 min prep time
20 min cook time
4servings
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Recipe by Emily Weeks, RDN, LD Photo by Emily Weeks, RDN, LD
Roasted Pork Tenderloin with Thyme & Garlic Marinade and Balsamic Roasted Grapes

How to Make Roasted Pork Tenderloin with Thyme & Garlic Marinade and Balsamic Roasted Grapes

Get ready for a culinary adventure with this diabetes-friendly roasted pork tenderloin recipe. Infused with aromatic thyme and garlic marinade, the tender pork is a flavor-packed masterpiece. Accompanied by balsamic roasted grapes, this dish adds a hint of natural sweetness that's perfect for your diabetes management eating plan.
Try serving it with Sautéed Thyme Mushrooms for a tasty dinner that’s sure to impress.
70 min prep time
20 min cook time
4servings
4 oz pork and 1/4 cup grapes
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Step-By-Step Instructions:

  1. Preheat your oven to 400 degrees F.
  2. In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, fresh thyme leaves, salt, and black pepper to create the marinade.
  3. Place the pork tenderloin in a shallow dish or resealable plastic bag. Pour the marinade over the pork, making sure it is evenly coated. Allow it to marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.
  4. Remove the pork tenderloin from the marinade and discard leftover marinade. Heat an oven-safe skillet or roasting pan over medium-high heat. Add 1 ½ teaspoon of olive oil to the pan and sear the pork tenderloin on all sides until browned, about 2–3 minutes per side.
  5. In a separate bowl, toss the grapes with the balsamic vinegar until coated. Add grapes to the roasting pan with the pork.
  6. Transfer the pan to the preheated oven and roast the pork tenderloin for about 15–20 minutes or until it reaches an internal temperature of 145 degrees F and the grapes are slightly caramelized and juicy.
  7. Remove the pork tenderloin from the oven and let it rest for a few minutes before slicing.
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Nutrition facts

4 Servings

  • Serving Size
    4 oz pork and 1/4 cup grapes
  • Amount per serving Calories 270
  • Total Fat 12.5g
    • Saturated Fat 2.5g
  • Cholesterol 80mg
  • Sodium 360mg
  • Total Carbohydrate 9g
    • Dietary Fiber 0.5g
    • Total Sugars 7g
  • Protein 30g
  • Potassium 570mg
  • Phosphorous 316mg
Ingredients
olive oil (divided)
3 1/2 tbsp
garlic (minced, for the marinade)
3 clove
fresh thyme leaves (for the marinade)
1 tbsp
salt (for the marinade)
1/2 tsp
black pepper (for the marinade)
1/4 tsp
pork tenderloin
1 lbs
seedless red grapes
1 cup
balsamic vinegar
2 tbsp
fresh thyme (for garnish)
4 sprig

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