Emily Weeks, RDN, LD
Savor the succulent flavors of a mouthwatering Roasted Pork Tenderloin dish. This recipe showcases tender and juicy pork tenderloin, infused with fragrant thyme and garlic, accompanied by a delightful twist of roasted red grapes. Bursting with savory and sweet flavors, this dish is sure to impress your taste buds and leave a lasting impression.
To create this delectable masterpiece, start by seasoning the pork tenderloin with a generous amount of fresh thyme and minced garlic. These aromatic ingredients not only enhance the flavor of the meat but also add depth and complexity to each bite.
Next, place the seasoned pork tenderloin in a preheated oven and roast it to perfection. The high heat ensures a beautiful caramelization on the outside while keeping the interior moist and tender. The result is a succulent and flavorful pork tenderloin that will melt in your mouth.
Now, let’s talk about the star of the dish—the roasted red grapes. As the pork tenderloin roasts, the natural sugars in the grapes caramelize, intensifying their sweetness and creating a burst of juicy goodness. The roasted grapes provide a delightful contrast to the savory pork, adding a touch of elegance and sophistication.
Once the pork tenderloin is cooked to your desired level of doneness, let it rest for a few minutes to allow the juices to redistribute. This step ensures a moist and tender final result.
To serve, slice the roasted pork tenderloin into medallions and arrange them on a platter. Scatter the roasted red grapes around the pork, creating an enticing and visually appealing presentation.
The combination of tender pork, aromatic thyme and garlic, and the surprising sweetness of roasted red grapes creates a flavor profile that will tantalize your taste buds. This dish is perfect for special occasions or a delightful family dinner.
Find more recipes like this at the American Diabetes Association Food Hub!
Roasted Pork Tenderloin with Balsamic Roasted Grapes
Ingredients
Instructions
- Preheat your oven to 400°F.
- In a small bowl, whisk together the olive oil, minced garlic, fresh thyme leaves, salt, and black pepper to create the marinade.
- Place the pork tenderloin in a shallow dish or resealable plastic bag. Pour the marinade over the pork, making sure it is evenly coated. Allow it to marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.
- Remove the pork tenderloin from the marinade. Heat an oven-safe skillet or roasting pan over medium-high heat. Add a drizzle of olive oil to the pan and sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
- In a separate bowl, toss the grapes with the balsamic vinegar until coated. Add grapes to the roasting pan with the pork.
- Transfer the pan to the preheated oven and roast the pork tenderloin for about 15-20 minutes or until it reaches an internal temperature of 145°F and the grapes are slightly caramelized and juicy
- Remove the pork tenderloin from the oven and let it rest for a few minutes before slicing.
- Transfer the roasted pork tenderloin to a serving platter and arrange the roasted grapes around it. Garnish with fresh thyme sprigs, if desired.
