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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


  1. Preheat oven to 425°
  2. 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.
  3. 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.
  4. While still on the vine, cut the grapes into small clusters. Toss lightly with oil, pepper and the additional one teaspoon of fresh rosemary.
  5. 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 Notes

Recipe from Cooking with More Confidence Cookbook.