We at El Ciruelo are aware that fruit is not merely a dessert or a snack, it is also a great ally to create a different and audacious touch to our recipes. This is an ingredient capable of being included in almost any dish, which is why grapes are an essential ingredient in our recipes. Our grapes have a very balanced flavour, showing acidic tasting notes, suitable to cook with all kinds of food. Today we present you the pork tenderloin served with grape sauce, an excellent dish to surprise your guests with a creative touch.


1st. 140 g seedless grapes

2nd. 30 g sugar

3rd. 100 ml White wine (sweet or semi-dry)100 ml

4th. 300 g Pork tenderloin cut into medallions

These ingredients will be enough to make 2 very generous servings of tenderloin, providing around 290 kcal per 100 grams. As an accompaniment, we suggest baked potatoes, cut into 0.5 cm thick slices and baked in the oven during 45 minutes to 180-200ºC (356-392ºF). You may season them with pepper, salt and olive oil.

Let’s do it!

1st. Peel the grapes with a fine-pointed knife and halve them (choosing El Ciruelo seedless grapes will save you from removing the seeds) and then reserve.

2nd. In a saucepan or high-sided frying pan, brown the tenderloins over a high heat and then reduce the heat and cover with a lid. In this way, the tenderloin, previously seasoned with salt and pepper, gets cooked in its own juices and thus does not dry out. Once cooked, set aside.

3rd. Do not clean the saucepan or high-sided frying pan we have used and then add the white wine and the peeled and cut grapes, leaving them to cook over a medium heat whilst gradually adding the sugar, thus caramelising them into a sauce with a powerful flavour and a wonderful smell.

4th. OPTIONAL: By now the grape sauce will be semi-liquid in consistency, given that the grapes will be crushed and cooked, but you will still see segments and strands. In case you want a more liquid consistency, we suggest you use a food processor to grind the sauce and then return it to the saucepan.

5th. As soon as the sauce has reached the optimum consistency and flavour, we will add the tenderloins back to the saucepan for a few minutes allowing the meat to absorb the juices from the sauce. Next, all we have to do is plating the dish. 


Whether for special days as well as for everyday use, this dish may be ideal, as it is not too complex or too expensive to prepare it, and offers a special touch to a classic dish. In addition, its preparation only takes between 30 and 45 minutes. El Ciruelo would like to encourage you to try this dish and keep including our products and all their benefits and properties in your daily routine.