Pork Tenderloin with Roasted Grapes
Seared, juicy pork tenderloin roasted with rosemary and red grapes until they burst, then finished with a quick balsamic-honey pan sauce.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 6
Roasted grapes go jammy and concentrated, filling the sweet-savory role that slow-cooked aromatics usually play in a pan sauce. Seedless grapes still on small stems look great on the platter.
Method
-
Heat the oven to 425°F (220°C). Pat the pork dry and rub it all over with the salt, pepper and chopped rosemary.
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Heat 1 tbsp of the oil in a large oven-safe skillet over medium-high heat. Sear the pork, turning, until browned on all sides, .
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Toss the grapes with the remaining oil and a pinch of salt and scatter them around the pork with the rosemary sprigs.
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Roast , until the pork reaches 145°F (63°C) in the thickest part. Move the pork to a board and rest it .
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Set the skillet over medium heat, using an oven mitt (the handle is hot). Add the balsamic and honey and simmer , pressing a few grapes to release their juice, then swirl in the butter.
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Slice the pork into medallions and spoon the grapes and pan sauce over the top.
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