Reviews (1)        Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: 5 stars       10/09/2017   Love this recipe. I live in the mountains so I leave it in the oven a little bit longer. I use a late harvest zinfandel instead of the red wine vinegar

Back to Roasted Pork Tenderloin with Grapes and Sage All Reviews for Roasted Pork Tenderloin with Grapes and Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Roasted Pork Tenderloin with Grapes and Sage Credit: Johnny Miller Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist One 1 1/4-pound pork tenderloin, tied with kitchen twine 8 leaves fresh sage Coarse salt and freshly ground black pepper 1 tablespoon plus 1 teaspoon vegetable oil 1 pound seedless grapes, separated into small clusters 1 shallot, sliced 1 teaspoon red wine vinegar 2 cups cooked whole-grain couscous

Cook’s Notes Before slicing, let the meat sit for 10 minutes to better distribute the juices.

Gallery Roasted Pork Tenderloin with Grapes and Sage Credit: Johnny Miller

Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Roasted Pork Tenderloin with Grapes and Sage      Credit: Johnny Miller

Roasted Pork Tenderloin with Grapes and Sage

Credit: Johnny Miller

Roasted Pork Tenderloin with Grapes and Sage

Recipe Summary prep: 15 mins total: 40 mins Servings: 4

Recipe Summary

prep: 15 mins total: 40 mins

Servings: 4

prep: 15 mins

total: 40 mins

prep:

15 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • One 1 1/4-pound pork tenderloin, tied with kitchen twine 8 leaves fresh sage Coarse salt and freshly ground black pepper 1 tablespoon plus 1 teaspoon vegetable oil 1 pound seedless grapes, separated into small clusters 1 shallot, sliced 1 teaspoon red wine vinegar 2 cups cooked whole-grain couscous

Directions

Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 8 minutes, then remove from heat and set aside. Add remaining oil to pan with grapes, shallot, and remaining sage. Season with salt and pepper. Nest pork in center of pan.

Transfer pan to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 15 minutes. Remove pork and let stand 10 minutes before slicing.

Stir vinegar into grape mixture. Spoon grape mixture over pork and serve with couscous.

Cook’s Notes Before slicing, let the meat sit for 10 minutes to better distribute the juices.

Cook’s Notes

Before slicing, let the meat sit for 10 minutes to better distribute the juices.

Reviews (1)

 Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: 5 stars       10/09/2017   Love this recipe. I live in the mountains so I leave it in the oven a little bit longer. I use a late harvest zinfandel instead of the red wine vinegar

Reviews (1)

Add Rating & Review     1 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       10/09/2017   Love this recipe. I live in the mountains so I leave it in the oven a little bit longer. I use a late harvest zinfandel instead of the red wine vinegar

    Martha Stewart Member

    Rating: 5 stars 10/09/2017

Love this recipe. I live in the mountains so I leave it in the oven a little bit longer. I use a late harvest zinfandel instead of the red wine vinegar

Rating: 5 stars

All Reviews for Roasted Pork Tenderloin with Grapes and Sage

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Pork Tenderloin with Grapes and Sage

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest