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Pork Tenderloin with Grapes and Creamy Herb Sauce


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Serves | Prep Time | Cook Time

Ingredients

1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon ground thyme, crushed
1/8 teaspoon ground black pepper
1 to 1 1/2 lb. pork tenderloin, cut into 1/2-inch slices
1 teaspoon olive or vegetable oil
1/2 teaspoon all-purpose flour
2/3 cup (5 oz. can) Evaporated Milk
1 cup red seedless grapes, cut in half


COMBINE garlic salt, rosemary, thyme and black pepper in small bowl.


Sprinkle pork with 1 teaspoon of spice mixture.


HEAT oil in large, nonstick skillet over medium heat.


Add pork and cook on each side for 3 minutes or until browned and cooked through.


Remove from skillet; set aside and keep warm.


REDUCE heat to low.


Add flour, evaporated milk and remaining spice mixture to skillet.


Stir to loosen brown bits from bottom of skillet.


Cook for 3 minutes.


Add grapes and cook for an additional minute until thickened.


PLACE pork on serving platter and top with sauce.


Pairs Well With


Notes

A dash of local for every season
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