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Looking for a tasty dinner idea? Try balsamic pork tenderloin with roasted grapes. This dish combines juicy pork with sweet, tangy grapes for a flavor explosion. It’s easy to make and sure to impress.
You’ll love how the balsamic glaze caramelizes on the pork as it roasts. The grapes get soft and jammy in the oven. It’s a perfect mix of savory and sweet. Give it a try for your next meal!
Exact Ingredients (+ Possible Substitutes)
For this tasty pork tenderloin dish, you’ll need:
- 1 pork tenderloin (about 1 pound)
- 2 cups red grapes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- Salt and pepper to taste
Can’t find some ingredients? Try these swaps:
- Use green grapes instead of red
- Swap thyme for rosemary or sage
- Replace balsamic with red wine vinegar
For the marinade, mix:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
No maple syrup? Honey works great too!
Remember to pat the pork dry before cooking. This helps it brown nicely. Don’t forget to let it rest after cooking. This keeps the meat juicy and tender.
Instructions
Preheat your oven to 400°F (200°C). Grab a large oven-safe skillet or roasting pan.
Rub the pork tenderloin with salt, pepper, and herbs. Heat some oil in the skillet over medium-high heat.
Sear the pork for 2-3 minutes on each side until browned. This locks in the juices.
In a bowl, toss the grapes with balsamic vinegar. Add them to the skillet around the pork.
Transfer the skillet to the oven. Roast for about 20-25 minutes or until the pork reaches 145°F (63°C) inside.
Let the pork rest for 5 minutes before slicing. This helps keep it juicy.
Serve the pork slices with the roasted grapes on top. Drizzle any pan juices over for extra flavor.
Enjoy your tasty meal! The sweet grapes and tangy balsamic complement the pork perfectly.
Tips, Tricks & Storing
For the best results, let your pork tenderloin come to room temperature before cooking. This helps it cook more evenly.
Pat the meat dry with paper towels before seasoning. Dry meat browns better, creating a tasty crust.
Don’t overcook the pork! Use a meat thermometer to check for doneness. The ideal internal temperature is 145°F (63°C).
Try different grape varieties for unique flavors. Red grapes tend to be sweeter, while green grapes offer a tangy taste.
Make extra roasted grapes to use as a topping for salads or yogurt the next day.
Store leftover pork in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to prevent drying out.
Freeze cooked pork for up to 2 months. Wrap it tightly in plastic wrap, then place in a freezer bag.
To reheat frozen pork, thaw in the fridge overnight. Then, warm in a 350°F (175°C) oven until heated through.
Leftover roasted grapes are best eaten within 1-2 days. They may lose their texture if frozen.