Red grapes with roasted pork?
Several weeks ago before all this sheltering in place started we had dinner with some old (not in age of course) Chevron friends that spend part of their year here and part in Minnesota. It’s always great to catch up on what is going on in each other’s lives.
I loved everything about the meal we had that night, the cocktails (thanks Jane/Tony), the appetizers and just the whole meal. In all my years of cooking I’ve never put grapes in anything I cooked and when I first saw these on our plates I thought they were little stems of cherry tomatoes and to my surprise they were sweet grapes that were delicious with a bite of fork. So the way I ate mine when I made this recipe was to take half a grape (these were huge red grapes I bought) and bite of pork; one delicious bite.
Jane also made potato stacks and asparagus to finish off our meal. the night I made this recipe I had a large zucchini so using my mandolin cutter I julienned it and sautéed it quickly with some julienned carrot I had. I also did two kinds of potato stacks; sweet potato and a russet stack.
The next time I make this (and I will again because I have another piece of the pork tenderloin) I’m cooking at 450° because my pork didn’t get as brown on top as I would have liked it and I feel like Jane’s grapes were a little more blistered. You could remove the grapes and run under the broiler for a minute or so.
UPDATE: Because of my shoulder replacement surgery my post have been spread out a little longer. Luckily, I had been cooking like crazy before the surgery and during the first few weeks of the quarantine. Hope you enjoy the recipes and I’m anxious to get back to doing some cooking.
Pretty simple ingredients for a delicious dish.
Mix up the marinade.
Pour the marinade over the pork (either in a pan or zip lock bag) and let marinate for about 3-5 hours.
Toss the grapes with a little olive oil and chopped rosemary.
Put the tenderloin on a rimmed baking sheet and bake at 425° for 15 minutes then remove from oven and add in the grapes.
Served this with some julienned zucchini/carrot and potato stacks. If there are any juices left in pan, drizzle over sliced tenderloin.
Also made some sweet potato stacks. This was a “keeper” recipe.
Pork Tenderloin with Roasted Red Grapes
- 1 lb. pork tenderloin no flavoring added
- 1/4 c. balsamic vinegar
- 1 Tbsp. vegetable oil
- 2 Tbsp. whole grain mustaed
- 2 tsp. fresh rosemary finely chopped
- 2 tsp. green onions sliced
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 lbs. red seedless grapes
- 2 tsp. olive oil
- 3/4 tsp. fresh ground black pepper
- 1 tsp. fresh rosemary finely chopped
- a few sprigs of fresh rosemary for garnish
- Preheat oven to 425°
- In a small bowl, whisk vinegar, oil, mustard, 2 teaspoons of the fresh rosemary and green onions together for a marinade. Place marinade in a large resealable bag; add the tenderloin and refrigerate 2 hours. Remove from refrigerator; allow to stand a room temperature for 15 minutes.
- Lightly coat a shallow, oblong baking dish with cooking spray. Remove tenderloin from marinade, season with salt and pepper and place in prepared dish. Roast for about 15 minutes.
- While still on the vine, cut the grapes into small clusters. Toss lightly with oil, pepper and the additional one teaspoon of fresh rosemary.
- Remove tenderloin from the oven. Place the grape clusters next to the pork. Return dish to the oven and roast another 10 minutes or until meat registers 145°. Grapes will be light colored and plump. Cover with foil; allow 10 minutes resting for the juices to redistribute in the meat. Slice; serve with pan juice and grapes. Garnish with sprigs of rosemary.
Recipe from Cooking with More Confidence Cookbook.