Pork Tenderloin with Roasted Grapes

September 26, 2016

Pork tenderloin lends itself so easily to so many flavors—it is all about buttery tenderness that becomes a vehicle for interesting flavors. Grainy mustard and herbs are a natural and the wonderful surprise of cooked red seedless grapes, elevated by red wine make this a winner; just the thing to enjoy with a glass of Pinot Noir.

Prep: 10 mins
Cook: 20 mins
Yields: 4 - 6 Servings

Ingredients

1 - 1¼ pounds pork tenderloin, trimmed

1 tablespoon extra-virgin olive oil

3 cups seedless red or green grapes

¼ cup red wine

Paste

¼ cup Italian parsley, finely chopped

3 tablespoons stone-ground Dijon mustard

2 tablespoons olive oil

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 small garlic clove, minced

kosher salt and freshly ground black pepper, to taste

Directions

1Preheat the oven to 425 °F.

2Combine the paste ingredients, and then rub the paste all over the pork tenderloin. Allow the pork to stand at room temperature for 15 to 30 minutes before roasting.

3In 12-inch oven-safe skillet, heat oil over medium-high heat until hot. Add pork and cook 5 minutes, turning to brown all sides.

4Add grapes and red wine to skillet; heat to boiling. Cover and put in oven to roast 15 to 18 minutes or until meat thermometer inserted in thickest part of pork reaches 150° F. Internal temperature of meat will rise about 5°F upon standing.

5Transfer pork to warm platter. Slice pork; serve with grapes and pan juices.

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