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Recipe | Seared Pork Tenderloin with Roasted Grapes

Posted on August 02, 2014 by Warrick Dowsett | 0 comments

Seared Pork Tenderloin with Roasted Grapes and Red Wine Balsamic Reduction

Ingredients |

1 Pork Tenderloin
Dried Oregano
Salt & Pepper
Avocado Oil or any high heat point oil for searing
3 Cups Seedless Grapes (if you want more than go for it)
3 Tbs Butter
1/3 Cup Red Wine (we used a cabernet savignon)
3 Tbs Balsamic Vinegar

Method |

Rinse and pat dry pork tenderloin.  Remove the white connective tissue also known as "silver skin" or sinew.  

 

Preheat oven to 425 degrees Farenheit. 

Sprinkle tenderloin with salt, pepper and oregano. 

Heat a large roasting pan or skillet on high heat.  Add avocado oil and sear the tenderloin until all surfaces are golden brown.  For a lesson on Searing Click Here.  Once tenderloin is seared, remove from pan temporarily to make your sauce. 

Reduce the heat, add grapes and butter to pan and stir together.  Add red wine to pan and deglaze, scraping brown bits of pan.  Place tenderloin back in pan on top of the grapes (or transfer grape sauce and tenderloin to a roasting pan if you are using a skillet) 

 

 

 

Cook in oven for approximately 30 minutes (more or less depending on size of your loin), until pork is 160 degrees in thickest part.  You want it to be a subtle pink in the middle, don't overcook it or it will be dry)

Once cooked, remove tenderloin from pan and allow to rest for 10 minutes. 

Place the roasting pan back on stove top over medium high heat and add the balsamic vinegar. Scrape browned bits on the bottom of the pan and allow the vinegar and sauce to reduce.   Once the sauce is a bit syrupy remove from heat.
Add pork to a serving platter and top with grapes and sauce. 

Yum

 

 

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