Hello again, pork tenderloin; how are you old friend? I know, I ask a lot of you in our relationship, and you are ever so patient with me. From the sweetness of agave to the earthiness of cumin, you are flexible and delicious, combining beautifully with the flavors I introduce you to. For that, I must thank you. Let me also cover you in a sauce of roasted grapes and balsamic vinegar – sweet, savory and sticky – and serve you alongside a mash of potatoes and parsnips. And now I must say “adieu.” Until we meet again, I’ll be in the kitchen.
Pork Tenderloin With Roasted Grape Sauce
Serves 4
Adapted by Dee Ryan from a recipe originally published on EatingWell.com 1 pork tenderloin
Salt and freshly ground black pepper to taste
Extra virgin olive oil
3 cups seedless red grapes, removed from stem
¾ cups chicken stock
½ cup balsamic vinegar
5 to 6 sprigs fresh thyme (or 1 Tbsp. dried)
• Preheat oven to 375.
• Season pork tenderloin with salt and pepper and drizzle about 2 tablespoons of olive oil into a large, oven-proof skillet over high heat.
• Sauté the grapes in the skillet for about 4 minutes and then remove them from the skillet and set aside.
• Sear the pork tenderloin on all sides in the same skillet (about 1½ minutes per side).
• Add the grapes back into the skillet and place the skillet in the oven for about 15 minutes or until the internal temperature of the pork reaches 145 degrees.
• Remove the pork to a plate to rest, but leave the grapes in the skillet over medium-high heat.
• Add the chicken stock, vinegar and thyme and bring to a boil.
• Reduce the heat to low and cook for about 7 minutes. The sauce should thicken a bit and reduce to about ¾ of a cup to 1 cup.
• Slice the tenderloin into medallions and pour the sauce over them.
• Serve.
More grape recipes
This article appears in May 1-31, 2011.