Recipe | Seared Pork Tenderloin with Roasted Grapes
Seared Pork Tenderloin with Roasted Grapes and Red Wine Balsamic Reduction
1 Pork Tenderloin
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
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.