Monday, May 14, 2012

Pork Tenderloin with Roasted Grape Sauce


Today is "reveal day" for The Secret Recipe Club (Group B).  

 Once a month, we are assigned a food blog. Our mission is to visit that blog, choose a recipe, cook it (or bake it) and then blog about it.  The "secret" part is that we post our recipe on a specific day, and that is when we find out who got our blog.  It's quite fun to find out which one of my recipes was chosen, and to see their version of it.

My assigned blog was "Eat Laugh Love" and I found a plethora of recipes to choose from.  We share a few things in common-- for one, we are both married to "Craig's" and we are fortunate that our husbands are willing to clean up the kitchen, in exchange for our cooking.  That's very fair!  I had to toss a coin between making the Enchiladas Suizas (I've been on a Mexican food kick as of late) or the Pork Tenderloin with Roasted Grape Sauce.

I was fortunate to find seedless red grapes, so which recipe to choose was finally settled.  I've always meant to roast grapes, and this was my chance to scratch that off my recipe bucket list.

Pork tenderloin is a common protein staple in my kitchen.  I love that it's a lean cut of meat, and my favorite way to prepare it is to sear and roast it.   It's such a fast dinner to make, and it's fun for me to invesnt a pan sauce-- sometimes, from what I can scrounge up from my refrigerator.  With this recipe, except for the grapes, I had everything on hand. Big plus!

  I have plenty of fresh thyme in our herb garden, and I always have shallots on hand.

I tossed the grapes with a little olive oil, salt & pepper, and preheated the oven to 425F

Rather than roasting the grapes, separately, I just tossed them in with the seared tenderloin, then roasted everything for about 20 minutes-- or until about 145F.

Remove the pork, and loosely cover with foil. Set the grapes aside and make a pan sauce...

I liked that the grapes released some of their juices, so I tossed in the shallots and cooked until tender-- 2-3 minutes. Then, I added some Ruby Red Port and reduced that for a few minutes. 

Last, I added chicken broth, the fresh thyme and some Dijon mustard and let that reduce for a few minutes, then adjust with a little bit more salt. Rather than adding a slurry of cornstarch and water, I added a pat of unsalted butter and whisked it.  Done!

Start to finish-- 45 minutes.  I served this with polenta and zucchini.  

TASTING NOTES:  Fruit and pork pair beautifully together.  Roasted grapes are a little bit sweet, and give a lovely texture to this dish.   The perfect combo was one bite of pork, with a nice chunk of grapes-- savory, sweet with just a slight hint of tart.  This is fancy enough to serve at a dinner party, but quick and easy enough for a work night meal.  Overall, it's a healthy meal-- and one small pat of unsalted butter is no biggie.  I'll definitely make roasted grapes again.

You'll find a printable recipe card by scrolling to the bottom of this post.  

My next post will be the Chicken Mole recipe and a Mexican-themed dessert that I made for Cinco de Mayo.   I'm running a little behind, but I'll be catchup up soon!





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24 comments:

Eat Laugh Love said...

Debby, I'm so glad you liked this. Like you said, fancy enough for a dinner party but pretty simple. The enchiladas suizas are tasty and Bayless' cowboy beans are amazing.

Denise

The Short (dis)Order Cook said...

Love it! I never thought about roasting grapes. I have been thinking about doing some roasted fruit and pork dishes, but hadn't thought of grapes!

Valerie said...

Wow, what a gorgeous spread! Love the idea of roasted grapes!!

Angie {Successful2gether} said...

I would have never thought to pair grapes with the pork tenderloin! Yummy!

Kate said...

You have my attention!! Pork and grapes what a wonderful combination. I will be trying out this recipe. Thanks, Debby!

Julie said...

Delicious flavors. I love the idea of roasted grapes.

Joanne said...

Roasted grapes definitely add the WOW factor to this dish! What a nice touch!

Betsy said...

Pork and fruit is a match made in heaven. GREAT recipe!!

be sure to check out seasonalpotluck.com May is avocado and asparagus month! http://bit.ly/JZGxpz We'd love if you'd link up any recipes you may have!

Sam @ My Carolina Kitchen said...

Love the idea of the grapes with the pork tenderloin. Kind of like a Veronique, but with red grapes (our favorite, by the way).

The secret club is a fantastic idea and sounds like such fun.
Sam

Kim said...

Awhile back I made a Tyler Florence recipe that was similar to this but used pork chops instead. It's such a gorgeous dish!

bellini said...

It does sound like the perfect pairing Debbie. I have seen recipes for roasting grapes too and have wanted to try it.

colleen said...

Beautiful! We love pork as an easy and healthy dinner and this would be a wonderful way to prepare it.

Mary said...

What a lovely dish. The grapes sound like a wonderful addition to the roast. I'll have to give this a try. Have a wonderful day. Blessings...Mary

walter blevins said...

I like the simplicity of the sauce--just tossing some things into the pan rather than making a huge production out of it. I'm going to try that next time I do a pork loin roast.

Fashion Meets Food said...

Wow this looks amazing! I am definitely going to give this recipe a try. Thanks for sharing. I am your newest follower. xo

Inside a British Mum's Kitchen said...

This looks simple wonderful, what a great idea to roast the grapes -
Mary x

Daniel Saraga said...

Looks great. I've never cooked with grapes before - just raisins. I imagine the port really adds flavour as well. nice.

Miz Helen said...

Debby, this is a beautiful tenderloin, I want to try this recipe.
Cooking with you in the SRC-B
Miz Helen

Plami said...

OMG this looks absolutely delicious! I will most definitely try it out! Thank you so much for sharing!

XoXo
Plami

http://www.fashionthrill.com/

Karen said...

I've never roasted grapes, but I know I'd love them... really nice recipe and easy!

Cathy at Wives with Knives said...

What a beautiful entree, Debby. I have never roasted grapes and they look like the perfect accompaniment to the pork loin. And that ruby port must give the dish great flavor. Fantastic SRC choice.

Leah said...

Roasted grapes. Genius! Looks so beautiful with the pork. Can't wait to try these flavors together!

Becki's Whole Life said...

Delish! I love pork tenderloin and use it quite often, too. It does pair wonderful with a little sweetness and I have never roasted grapes either. Definitely want to try this - it sounds yummy!

Sarah said...

Interesting flavor combo! Nice post:)