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Seared Pork Tenderloin With Roasted Grapes

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Simple, tasteful and especially tender seared pork tenderloin. Served with an easy red wine, balsamic vinegar and grapes sauce.

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Seared pork tenderloin with roasted grapes
Veronique van Ohmydish

Made by Véronique

Published at 2015-10-06, this recipe is for 2 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 18-03-2021

25 minutes 2 people Main course
Seared pork tenderloin with roasted grapes

Ingredients

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  • 1 large pork tenderloin
  • 2 cups of grapes
  • 250 ml red wine
  • 100 ml balsamic vinegar
  • butter for baking
  • pepper and salt to taste
Seared pork tenderloin with roasted grapes ingredients
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Kitchen equipment

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  • Large skillet
  • Oven dish
  • Oven
  • Meat thermometer
  • Wooden spoon


Seared Pork Tenderloin With Roasted Grapes

25 minutes 2 people Main course

View the original recipe via:
https://ohmydish.com/recipe/seared-pork-tenderloin-with-roasted-grapes


Preparation -- 5 minutes

Pre-heat the oven to 160 degrees celsius or 320 degrees fahrenheit. Clean the grapes under cold, running water and set aside. Rub the pork tenderloin with pepper and salt.

Heat butter in a large skillet and sear the tenderloin on all sides until it's beautiful golden brown. That will only take a few minutes.

Transfer the pork tenderloin to an oven dish and add red wine to the skillet you just used to deglaze the pan using a wooden spoon.  

Seared pork tenderloin with roasted grapes
Seared pork tenderloin with roasted grapes

Finishing the seared pork tenderloin -- 20 minutes

Add balsamic vinegar to the pan and let it cook on medium heat for about 5 minutes. Add the grapes and toss it a few times. Pour the red wine reduction onto the pork tenderloin and place in the oven for about 15 minutes.

The tenderloin should still be rose and to be exact, the temperature of the thickest part should be 53 degrees celsius or 127 degrees fahrenheit. You can measure this using a meat thermometer.  

Serve with potatoes (mash or oven roasted) and roasted vegetables.


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