Roasted Pork with
Walnuts and Grapes
1 cup chopped Kirkland
Preheat oven to 375°F.
2 tablespoons chopped
In a bowl, stir together walnuts, rosemary, salt
1 teaspoon salt
½ teaspoon pepper
2 pounds pork tenderloin
6 tablespoons honey,
3 cups seedless grapes
(red and green)
½ cup balsamic vinegar
1 tablespoon spicy
Pat pork dry and brush with 4 tablespoons honey.
Place on a low-rimmed baking sheet and press the
walnut mixture onto the top and sides. Surround
the pork with grapes. Roast for 30 minutes, or
until the internal temperature is 160°F. Let stand
for 5 minutes before slicing.
Meanwhile, combine the remaining 2 tablespoons
honey, vinegar, mustard and garlic in a small
saucepan and simmer for 5 minutes. Drizzle over
the sliced pork and grapes. Makes 4-6 servings.
3 garlic cloves, minced
Prime Rib of Pork with
Pandol Bros., Inc.
3-pound pork rib roast
Salt and freshly ground
2 tablespoons grapeseed oil
1 cup red wine (Burgundy)
1 shallot, minced
1 cup veal stock
2 tablespoons butter
2 cups Pandol* red
;⁄; teaspoon crushed
Splash of grapeseed oil
Pinch of kosher salt
and black pepper
To prepare the grapes, preheat oven to 400°F.
Toss grapes with red pepper, oil, salt and pepper.
Place on a baking sheet and roast for 8-10 minutes.
Reduce oven temperature to 350°F.
Season pork with salt and pepper to taste. Heat
oil in a heavy pan over medium-high heat and
sear the roast on all sides. Transfer to a roasting
pan and roast for about 1 hour, or until the
internal temperature is 150°F.
Meanwhile, prepare the sauce. Discard the rendered fat left in the pan. Deglaze the pan with
wine over medium heat. Add shallots and reduce
by half. Add veal stock and reduce by half, until
slightly thickened. Season to taste with salt and
pepper. Add the roasted grapes and butter.
When the roast is removed from the oven, let
it rest for 15 minutes. Slice between the bones.
Serve with the sauce. Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
160 A Decade of Cooking The Costco Way