Pork Tenderloin with Port Wine Sauce & Roasted Grapes
Juicy roasted grapes surround slices of succulent pork tenderloin with port wine sauce, subtly flavored with shallots, Dijon, and fresh thyme. This dish is amazing!
Position racks in the middle and lower third of the oven. Preheat oven to 425ºF.
Toss grapes with 1 tablespoon olive oil. Spread grapes on rimmed baking sheet lined with parchment paper. Roast on the lower rack, shaking the pan occasionally (about every five minutes) to turn the grapes, until they are soft and juicy, 25 to 30 minutes.
Meanwhile, trim pork to remove silver skin; season with salt and pepper. Heat remaining 1 tablespoon 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 upper rack. Roast the pork until just barely pink in the center and an instant-read thermometer registers 145°F, 22 to 24 minutes.
When it is done cooking, place the pork on cutting board to rest for 5 minutes before slicing, tenting with foil to keep warm.
Heat the same skillet over medium heat and add shallots. Cook until softened, scraping brown bits off bottom of pan, about 2 minutes. Add port wine and cook until reduced by half, 2 to 4 minutes. Add broth, thyme, mustard, grapes and any accumulated juices; 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.
Slice the pork and serve with the grape sauce.
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Notes
Nutrition information is calculated for a 6 oz. serving of pork, with roasted grapes and sauce.