Condiment
Pork Tenderloin with Roasted Grape Sauce
Juicy pork tenderloin sizzles to a golden crust and finishes with a blush of pink inside, while grapes roast until they burst into sweet, jammy pockets. A silky Madeira sauce, brightened with thyme and mustard, weaves everything together in one savory, fruity bite.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 321
- Protein
- 26g
- Carbs
- 34g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 26g
- Sodium
- 460mg
Ingredients
- 4 cup red and/or green grapes
- 1-1 1/4 pounds pork tenderloin, trimmed
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp extra-virgin olive oil
- 1/4 cup finely chopped shallots
- 1/2 cup Madeira, (see Shopping Tip) or white wine
- 1/2 cup reduced-sodium chicken broth
- 1 tbsp chopped fresh thyme, or 1 teaspoon dried
- 2 tsp Dijon mustard
- 2 tsp water
- 1 1/2 tsp cornstarch
Instructions
- Position racks in the middle and lower third of oven; preheat to 425 degrees F.
- Place grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes.
- Meanwhile, rub pork with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and brown on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast the pork until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 12 to 14 minutes. Transfer the pork to a cutting board to rest before slicing.
- Place the pan over medium heat (use caution, the handle will be hot), add shallots and cook, stirring, until softened, 1 to 2 minutes. Add Madeira (or wine) and cook until reduced by half, 2 to 4 minutes. Stir in broth, thyme and mustard; bring to a simmer. Combine water and cornstarch in a small bowl and stir into the pan sauce. Cook until thickened, 30 seconds to 1 minute. Stir in the grapes. Serve the sliced pork with the grape sauce.