Ingredients

• 1 teaspoon cinnamon
• ½ teaspoon Kosher salt
• ½ teaspoon black pepper
• 2 pork tenderloins, about 1-2 pounds
• 2 tablespoons olive oil
• 1 cup Welch’s Light Concord Grape Juice Beverage
• 1 teaspoon cornstarch stirred into 1 tablespoon water
• 1 teaspoon balsamic vinegar

Ingredients

Combine cinnamon, salt and pepper. Pat pork tenderloin dry and sprinkle with spices on all sides. Place a large skillet on stovetop set to medium high heat. Place pork in pan, and sear on all sides, turning down heat if necessary. Finish cooking pork on medium to medium low to desired doneness. Remove from pan and let pork rest on a serving platter. Place grape juice in a small saucepan and bring to a boil; cook until reduced by half. Whisk in cornstarch mixture and boil for 1-2 minutes until sauce thickens (sauce will thicken more as it cools.) Remove sauce from heat. Whisk in balsamic vinegar to sauce. Serve with pork.

Serves 4-6

One Serving Size = 4 ounces of pork + 1 1/3 tablespoons of sauce