This pork tenderloin is surprisingly simple, and one of my go-to recipes. What makes this an all-time great for me is the grapes. Trust me on the grapes—as they roast, they soften and become almost saucy. This is the perfect way to use up any that have started to lose their firmness, as they’ll cook down so much it’ll be unnoticeable. They cook alongside red onions and the mustard-slathered pork, which means this dish walks the line between sweet, spicy and savory. This recipe can be easily doubled and makes great leftovers reheated or straight from the fridge.
Tenderloin is not to be confused with pork loin, a wider, flatter cut that comes from an entirely different part of the pig. While I’m all about swaps, these two cuts can’t be used interchangeably without adjusting the cooking time, so make sure you buy the right type of loin.
Ingredients
- 1½ pounds pork tenderloin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ tablespoons Dijon mustard
- 2 tablespoons grapeseed oil
- 2 cups (½ bunch) seedless red grapes
- 1 red onion, thinly sliced
- ½ teaspoon crushed red pepper flakes
Preparation
Preheat the oven to 425°.
On a cutting board, pat the pork tenderloin dry with paper towels. Season with the salt and black pepper on all sides, then rub the tenderloin with the Dijon.
Heat the grapeseed oil in a cast-iron or stainless-steel pan over medium-high heat. Once the oil begins to shimmer, add the tenderloin and sear on all sides until browned, about 4 minutes per side. Add the grapes, onion and red pepper flakes, then transfer to the oven. Roast for 15 to 18 minutes, or until the internal temperature of the tenderloin reaches 135°.
Remove the tenderloin from the pan and transfer to a cutting board to rest for 10 minutes before slicing. Meanwhile, place the pan back in the oven to continue roasting until the grapes have cooked down and collapsed on themselves, 8 to 10 minutes.
Slice the pork and serve topped with the onion and grapes. The pork can be stored in a sealed container in the refrigerator for up to 3 days.
About this recipe
Recipe and photo excerpted from TO THE LAST BITE by Alexis deBoschnek. Copyright © 2022. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
