{"id":3233,"date":"2019-10-30T13:00:34","date_gmt":"2019-10-30T16:00:34","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3233"},"modified":"2019-10-23T23:39:19","modified_gmt":"2019-10-24T02:39:19","slug":"chipotle-glazed-roasted-pork-tenderloin-and-grapes","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/10\/30\/chipotle-glazed-roasted-pork-tenderloin-and-grapes\/","title":{"rendered":"Chipotle-Glazed Roasted Pork Tenderloin and Grapes"},"content":{"rendered":"

Ingredients<\/h2>\n
\n
\n
\n
\n

2 tablespoons grape jelly<\/p>\n

1 tablespoon minced canned chipotles in adobo sauce<\/p>\n

2 tablespoons extra-virgin olive oil, divided<\/p>\n

1 pound pork tenderloin, trimmed<\/p>\n

\u00bd teaspoon salt plus \u215b teaspoon, divided<\/p>\n

2 cups red grapes<\/p>\n

\u215b teaspoon ground pepper<\/p>\n

\u00bc cup dry white wine<\/p>\n

Sliced scallions for garnish<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

 <\/p>\n

Preparation<\/h2>\n
\n
\n
    \n
  1. Preheat oven to 450\u00b0F.<\/span><\/li>\n
  2. Whisk grape jelly and chipotles in a small bowl.<\/span><\/li>\n
  3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with \u00bd teaspoon salt, add to the pan and cook until browned on all sides, 5 to 8 minutes total. Remove from heat; brush with the jelly mixture.<\/span><\/li>\n
  4. Toss grapes in a large bowl with the remaining 1 tablespoon oil, \u215b teaspoon salt and pepper. Add to the pan, transfer to the oven and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145\u00b0F and the grapes are slightly crisp but still soft and juicy inside, 13 to 17 minutes. Transfer the pork to a cutting board and the grapes to a serving platter.<\/span><\/li>\n
  5. Place the pan over medium heat. Add wine and cook, scraping up any browned bits, until the sauce thickens, about 3 minutes. Slice the pork and arrange with the grapes on a platter. Top with the sauce and scallions, if desired.<\/span><\/li>\n<\/ol>\n

    \"Chipotle-Glazed<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 2 tablespoons grape jelly 1 tablespoon minced canned chipotles in adobo sauce 2 tablespoons extra-virgin olive oil, divided 1 pound pork tenderloin, trimmed \u00bd teaspoon salt plus \u215b teaspoon, divided 2 cups red grapes \u215b teaspoon ground pepper \u00bc cup dry white wine Sliced scallions for garnish   Preparation Preheat oven to 450\u00b0F. Whisk […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3233","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3233"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3233\/revisions"}],"predecessor-version":[{"id":3234,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3233\/revisions\/3234"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}