Roasted Pork Tenderloin with Grapes and Sage
Chefs are big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love the way the sage leaves add a bit of crunch.
Whole Living, October 2012
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 4
- One 1 1/4-pound pork tenderloin, tied with kitchen twine
- 8 leaves fresh sage
- Coarse salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound seedless grapes, separated into small clusters
- 1 shallot, sliced
- 1 teaspoon red wine vinegar
- 2 cups cooked whole-grain couscous
- Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 8 minutes, then remove from heat and set aside. Add remaining oil to pan with grapes, shallot, and remaining sage. Season with salt and pepper. Nest pork in center of pan.
- Transfer pan to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 15 minutes. Remove pork and let stand 10 minutes before slicing.
- Stir vinegar into grape mixture. Spoon grape mixture over pork and serve with couscous.
Give It a Rest
Before slicing, let the meat sit for 10 minutes to better distribute the juices.
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