Pork Tenderloin with Roasted Grapes
Instructions:
If you have never had roasted grapes, try this! They are absolutely delicious and a perfect match for the pork. 1 teaspoon fennel seeds, crushed 1â„2 teaspoon salt 1â„2 teaspoon coarsely ground black pepper 1 pork tenderloin (1 pound) 2 teaspoons extravirgin olive oil 3 cups seedless red and green grapes (about 1 pound) 1â„2 cup chicken broth
Prep: 5 minutes Cook: 25 minutes
- Preheat oven to 475°F. In cup, with fork, stir fennel seeds, salt, and pepper. Use to rub all over pork.
- In 12-inch skillet with oven-safe handle (if skillet is not oven-safe, wrap handle of skillet with double layer of foil), heat oil over medium-high heat until very hot. Add pork and cook 5 minutes, turning to brown all sides.
- Add grapes and broth to skillet; heat to boiling. Cover and place in oven. Roast until meat thermometer inserted in center of roast reaches 150°F, 15 to 18 minutes. Internal temperature of meat will rise to 155°F upon standing. Transfer pork to warm platter.
- Meanwhile, heat grape mixture to boiling over high heat; boil until liquid has thickened slightly, about 1 minute. Slice pork; serve with grapes and pan juices.