Roasted Pork Tenderloin with Red Grapes & White Wine

2000-01 (04)When I returned to the workforce, dinnertime became a challenge, until I realized that I had a teenager at home who was capable of preparing even the most complicated of dishes with proper instructions.  After all, he had been at my side in the kitchen for years, eager to learn and lend a helping hand.

While it wasn’t easy to “let go” of the responsibilities of the family meal, it was good for both of us.  It allowed him to mature, to feel confident and independent.  It gave me a less stressful work day.  All around it was a win-win situation.

So it was that I set about creating recipes with timetables and step-by-step instructions.  I knew we needed dinner on the table by 6:30 each night, so I worked out a timetable that would end with the meal on the table at the appointed time.  Since my guy was a novice in the kitchen all on his own (great with grilled cheese sandwiches but lacking in speed with a knife), I allowed ample time for chopping and such.  In no time at all, my young man was a whiz in the kitchen, although to this day he continues to move at a snail’s pace.

This recipe is one such meal he was able to execute without my hovering over him every step of the way.

Roasted Pork Tenderloin with Grapes & Wine

3 Tablespoons garlic, chopped
3 tablespoons fresh sage leaves, chopped
1 1/2 teaspoons Kosher salt
2 teaspoons black pepper
4 tablespoons extra virgin olive oil, divided
3 lbs center-cut pork loin
1 cup dry white wine, divided
1 lb red grapes
2 tablespoons butter

Preheat oven to 375-degrees. Butterfly Pork Sirloin or Tenderloin roast. Set aside.

Combine garlic, sage, salt, pepper and 2 tablespoons of oil in mixing bowl. Rub half of the mixture inside the tenderloin. Close and secure with kitchen twine. Rub remaining mixture over outside of tenderloin.

Coat large baking pan with 2 tablespoons of oil. Place pork loin in baking pan; add about 1/2 cup white wine to pan, cover pan with aluminum foil. Place in oven and roast for approximately 10-15 minutes per pound or until temperature reaches 155-degrees (medium well). Remove foil; roast additional 15 minutes or until well-browned.

Remove pork loin from pan and place on cutting board. Tent with foil to keep warm and let stand for 10 minutes.

In the meantime, place pan used to roast pork on stove top over medium heat. Add remaining 1/2 cup of wine. Using spatula, scrape bottom of pan to release drippings. Add grapes; cook until grapes are warm and wine is bubbling. Remove from heat, stir in 2 tablespoons butter to the wine mixture.

Slice pork loin and place on serving platter. Spoon warm grapes around loin. Pour wine sauce over pork. Serve immediately.

3 thoughts on “Roasted Pork Tenderloin with Red Grapes & White Wine

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