Seared Pork Tenderloin with Grapes

By • October 1, 2012 • 0 Comments


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Author Notes: I love pork tenderloin cooked just until pink (I cook to 145 degrees, using a meat thermometer) with some sort of fruit sauce. In the fall, my favorite is a reduction of grapes and red wine with a deep, earthy spice rub on the pork. The combination makes the perfect cool weather meal, especially when served over a nice bed of thick, cheesy, rich polenta.Meatballs&Milkshakes

Serves 4

  • 1 pork tenderloin
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon pepper
  • 1 tablespoon salt
  • 1 cup grapes, red or white
  • 1 cup red wine
  1. Combine the cocoa and spices together and rub all over the pork. You can let it rest for 20 minutes or go ahead and start searing. Sear all sides in an oven-safe pan in a couple tablespoons of olive oil, making sure to brown all sides. Add the grapes and deglaze the pan with the wine.
  2. Move to a 375 degree oven for about 10-15 minutes, or until it’s about 145-155 degrees in the fattest part. It will continue to cook as it rests. Slice medallions against the grain and serve with the sauce spooned over the top.

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