Pork with Roasted Grape Sauce
To ring in the new year, this pork with roasted grape sauce borrows lucky traditions from around the world to bring you all the luck!
Ingredients
- 4 cups grapes red, green, your choice
- 1 pound pork tenderloin
- 1 TB olive oil
- ¼ cup shallots, sliced
- ½ cup sweet white wine
- ½ cup chicken stock
- ½ TB fresh thyme
- 1 tsp fresh rosemary
- 1 TB Dijon mustard
- potatoes or rice to serve
Instructions
- Preheat oven to 425F.
- Wash grapes and place grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes. I used really fat grapes, so it took me a little longer.
- Meanwhile, rub pork with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and brown on each side, about 2 minutes per side. Transfer the pan to the top oven rack. Roast the pork until just barely pink in the center about, 12 to 14 minutes. Transfer the pork to a cutting board to rest before slicing while you finish up the sauce.
- Place the pan over medium heat (be careful!, the handle will be hot), add shallots and cook, stirring, until softened, 1 to 2 minutes. Add the wine to deglaze the pan and cook until reduced by half, 2 to 4 minutes. Stir in broth, thyme, rosemary and mustard; bring to a simmer. Cook until thickened, 30 seconds to 1 minute. Stir in the grapes and mash with the back of your wooden spoon. Serve the sliced pork with the grape sauce.