Pork Tenderloin with Roasted Grape Sauce

This is my second post for the Secret Recipe Club. You can find my first post here. This time I got assigned to Denise’s blog, Eat Laugh Love. I had so much fun browsing and searching for a recipe to make. It was a tough decision, she has so much great content on her blog! I ultimately decided on this pork tenderloin. I love fruit with pork but have never tried grapes, and I loved the idea of roasting the grapes. And better yet, pork tenderloin was on sale at the grocery store! Denise calls this recipe “company worthy” and I would definitely agree!

Pork Tenderloin with Roasted Grape Sauce
adapted from EatLaughLove

3 cups red grapes
1-1.5 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 Port
1/2 cup reduced-sodium chicken broth
1 Tbsp chopped fresh thyme
1 Tbsp Dijon mustard
2 tsp water
1.5 tsp cornstarch

1.Position racks in the middle and lower third of the oven. Preheat oven to 425*F.
2. Spread out grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally (about every five minutes) to turn the grapes, until they are shriveled, 25 to 30 minutes.
3. Meanwhile, season 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. Flip the pork over and put the pan into the oven on the top rack. Roast the pork until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14 minutes (or more). Mine took about ten minutes longer than this, but I was opening the oven way too much. I have a problem with that. Plus I was shaking the grape tray. When it is done cooking, place the pork on cutting board to rest before slicing, tenting with foil to keep warm.
4. Heat pan over medium heat and add shallots and cook, until softened, about 2 minutes. Add Port and cook until reduced by half, 2 to 4 minutes. Add in broth, thyme, and mustard; bring to a simmer. Whisk together 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.

Verdict:This was great! The flavor of the Dijon mustard went so well with the sweet grapes. It presented so well too, it would be a great dish for company.
Husband’s take: He loved it too! He said this was one of his favorite pork dishes. We had leftovers for dinner the next day, I’d say this serves about four adults.
Changes I would make: None!
Difficulty: Easy to moderate.

YES, I WANT THIS!

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