FAST & FRESH
Roasting grapes caramelizes their sugars and concentrates their flavor. We love their sweet contrast to savory pork or chicken. And they make a delicious appetizer: Roast a bunch to serve with goat cheese and crusty bread. HANDS-ON TIME 15 min. TOTAL TIME 40 min.
Preheat oven to 425°F.
Line a 15×10×1-inch baking pan with foil. In a small bowl combine herbs, chili powder, garlic, ¼ tsp. salt, and ¼ tsp. black pepper. Rub all over pork. Place pork on one side of prepared pan. Add squash and onion on other side of pan; sprinkle with ¼ tsp. salt and ¼ tsp. black pepper. Drizzle pork, squash, and onion with 2 Tbsp. olive oil. Roast 15 minutes. Stir squash and onion; add grapes. Roast 10 to 15 minutes more or until pork is done (145°F). Let stand 5 minutes before serving. Makes 4 servings. EACH SERVING 297 cal,
9 g fat, 73 mg chol, 357 mg sodium, 29 g carb, 4 g fiber, 14 g sugars, 26 g pro.
DRIED HERBS2 tsp., such as thyme, oregano, basil, and/orrosemaryCHILI POWDER½ tsp.GARLIC2 cloves, mincedPORK TENDERLOIN1 to 1½ lb.BUTTERNUTSQUASHof a 2 lb., peeled, seeded, and cut into 1- to2-inch piecesRED ONION, cut into wedgesSEEDLESS REDGRAPES1 cup1.¹∕2¹∕2