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Roasted Pork Tenderloin with Grapes and Sage

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 http://www.marthastewart.com/185441/roasted-pork-tenderloin-grapes-and-sage
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  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  1. Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper.
  2. 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.
  3. 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.
  4. Stir vinegar into grape mixture. Spoon grape mixture over pork and serve with couscous.

Cook's Note

Give It a Rest
Before slicing, let the meat sit for 10 minutes to better distribute the juices.

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