Recipes and Cooking Red Wine BBQ Pork with Grilled Grapes Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 2, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 30 mins Grill Time: 30 mins Stand Time: 15 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients ¼ cup balsamic vinegar ¼ cup olive oil 2 tablespoon dried herbes de Provence ½ teaspoon kosher salt ½ teaspoon ground black pepper 3 1 pound pork tenderloins 1 ¼ pound seedless red grapes with stems 1 recipe Red Wine BBQ Sauce Red Wine BBQ Sauce 1 cup dry red wine, such as pinot noir 1 cup beef broth ¼ cup barbecue sauce 1 tablespoon Dijon-style mustard ¼ cup butter Salt Ground black pepper Directions In a 3-quart rectangular baking dish combine vinegar, oil, herbes de Provence, salt, and pepper. Add pork tenderloins to baking dish, turning to coat. Cover and chill for 30 minutes or up to 2 hours, turning meat occasionally. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above the pan. Place tenderloins on the grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted in centers of tenderloins registers 155°F, brushing with half of the Red Wine BBQ Sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above.) Transfer pork tenderloins to a serving plate. Cover with foil; let stand for 15 minutes. Snip grapes into small clusters, keeping grapes on the stems. Grill grapes directly over coals for 3 to 4 minutes or until grill marks are visible and grapes are plump, turning once halfway through grilling. (For a gas grill, place grapes on grill rack over heat. Cover and grill as above.) Remove from heat; set aside. To serve, bias-slice pork into 1/2-inch-thick medallions. Serve with the remaining Red Wine BBQ Sauce and grapes. Red Wine BBQ Sauce In a medium saucepan bring wine to boiling over high heat. Reduce heat; simmer, uncovered, about 10 minutes or until reduced by half. Add broth, barbecue sauce, and mustard; simmer about 15 minutes or until reduced to 1 cup. Reduce heat to low and slowly whisk in butter, 1 tablespoon at a time, until combined. Season with salt and pepper. Makes 1 cup. Rate it Print Nutrition Facts (per serving) 411 Calories 19g Fat 19g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 411 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 123mg 41% Sodium 569mg 25% Total Carbohydrate 19g 7% Total Sugars 14g Protein 35g Vitamin C 7.7mg 38% Calcium 30.3mg 2% Iron 2.5mg 14% Potassium 863mg 18% Folate, total 4mcg Vitamin B-12 0.9mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.