Roasted Pork with Vegetable-Grape Medley

Entree American
31 Minutes
4 Servings
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  • 1 (18-oz.) pkg. Food Merchants® organic polenta
  • 2 fennel bulbs
  • 3 shallots
  • 2.2 lb. Giant Eagle boneless pork tenderloin
  • 2 sprigs Nature's Basket organic rosemary
  • Giant Eagle Cooking Spray
  • Pepper to taste
  • 6 oz. red grapes, rinsed
  • 4 Tbsp. Market District balsamic vinegar


  • Preheat oven to 450°F.
  • Slice the polenta into ½-inch thick rounds. Trim the fennel bulbs and cut into strips going top to bottom, peel and cut the shallots into quarters.
  • Trim any excess fat and silver skin from the pork tenderloin, then season with black pepper. Pick and roughly chop 2 sprigs of rosemary.
  • Coat a non-stick or foil-lined sheet pan with cooking spray. Lay the cut polenta in a single layer on the sheet pan, place the pork tenderloin next to it. Toss the fennel and shallots with 1 teaspoon of olive oil, the rosemary and a pinch of salt and pepper. Spread in a single layer next to the pork tenderloins. Roast for about 10 minutes then reduce the heat to 350°F and continue to roast until the pork reads 165°F internal temperature or about 10 minutes more.
  • Remove the pork tenderloin from the tray and set aside to rest for 5-10 minutes. Add the grapes and balsamic vinegar to the fennel and shallots and return to the oven and roast another 5 minutes or until the grapes have softened.
  • Slice each pork tenderloin against the grain into 1 inch thick slices. To plate, place the polenta and roasted vegetable-grape medley next to slices of pork. Drizzle with remaining juices from the roasted vegetable-grape medley.

Approximate Nutritional Information (Per serving): Calories 480, Fat 8g, Sat. Fat 2.5g, Trans Fat 0g, Cholesterol 140mg, Sodium 570mg, Total Carbohydrate 41g, Fiber 6g, Sugars 16g, Protein 55g

Dietitian Pick, Heart Healthy

ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Dairy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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