Lean pork tenderloin seasoned with herbs de Provence, roasted alongside juicy red grapes, and finished off with a thickened pan glaze of red wine, balsamic vinegar, maple, and grape. All ready in under 25 minutes! Perfect for fall weeknights and holidays alike. 
Apologies–I did that thing again where I start a new semester and completely ghost from the blog for a couple weeks. BUT, I have still been in the kitchen (in place of sleep much too often 🤷♀️), and when this magical balsamic roasted grape pork tenderloin happened, I snapped back into blogger mode. This is TOO MINDBLOWINGLY GOOD not to share.
Have any of you cooked grapes before? I’m all about the fruity sauces and sweet-savory glazes with meats and fish. I’ve done citrus, cherries, peaches, berries–you name it. But somehow it took me this long to think to try grapes.
HOLY WOW I have been missing out.
The whole roasted grapes burst inside your mouth with all their wonderful juices (similar to little roasted grape tomatoes–another must-try), and mashing some of them up lends a deep rich flavor and fun fruity texture for the glaze. Not to mention, it will make you feel like some high-end chef cooking from your custom seasonal menu at your booshie fusion restaurant in the city. Your family should be grateful for the dining opportunity. 😉
Plus, you probably won’t believe me, but this is EXTREMELY simple, quick, and EASY. Like late-workday, exam-tomorrow, house-is-a-mess, fridge-is-almost-empty, too-tired-to-think level of simplicity. The pork only needs a quick sear plus 12ish minutes in the oven (that’s it!!), and the grapes cook right alongside it! Then all you have to do is throw the wine, balsamic, and maple right into the skillet with the grapes, mash and stir a couple minutes, and it’s DONE.
Here I completed the meal with spinach artichoke mushroom twice-baked potatoes (do it do it do it do it!), roasted broccolini (with garlic-infused EVOO, garlic, lemon, sea salt and pepper), and toasted whole wheat naan (I will never buy dinner rolls again–naan is everything). Safe to say it was a satisfying dinner.
Pork Tenderloin with Balsamic Roasted Grape Glaze
Notes
*Spring for a high quality balsamic if possible. Should have a thick texture and complex sweet flavor.
Ingredients
- 1/2 tsp olive oil
- 8 oz pork tenderloin, trimmed
- ~1 tsp dried herbs de Provence
- sea salt
- black pepper
- 7-9 large red grapes
- 2 tsp red wine
- 2 tsp balsamic vinegar*
- 1 tsp maple syrup
Instructions
- Preheat the oven to 400ºF.
- Heat the oil in an oven-safe skillet over medium heat. Careful not to overheat or the oil will smoke.
- Rub the pork with salt, pepper, and herbs de Provence (enough to cover).
- Add grapes and pork to the skillet. Sear pork on the stovetop over medium heat, 1-2 minutes per side.
- Transfer the skillet (with grapes and pork) to the oven. Cook 5 minutes; remove and quickly turn pork; then return to oven 6-7 minutes longer.
- When pork is just about done (bounces back a little when pressure is applied), set aside on a plate to rest at least 5 minutes BEFORE CUTTING.
- Meanwhile, add wine, balsamic, and maple to the skillet with the grapes, stirring to scrape up browned bits from the pan. Smash a few of the grapes to create the desired consistency for the sauce; leave the remaining whole. Simmer over low heat a few minutes, until a thickened glaze forms.
- After resting, slice the pork against the grain. (If any juices have accumulated, pour them in with the glaze.) Top with roasted grapes and the pan glaze.