Rosemary and pork are a flavor-match made in heaven. The smell of a rosemary covered pork tenderloin roasting in the oven is a smell so welcoming that will perfume your whole house. The pork tenderloin is cooked until perfectly tender and juicy is and for a burst of sweetness, toss a couple stems of red grapes around the pork as it roasts. Roasted grapes are the third dimension of flavor of this dish and a much welcomed one I might add. Roasted until their skin is wilted and their flavor intensified, my Rosemary Pork Tenderloin with Roasted Grapes is an eye-catching and mouth-watering entrée perfect for a lovely fall dinner.
Photograph by Scott Martin
(To view this recipe, click on the blue title of the blog post above*)
Rosemary Pork Tenderloin with Roasted Grapes
Ingredients:
- 1 ½ lb. pork tenderloin, patted dry
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 2 Tablespoons fresh rosemary, chopped
- 2 Tablespoons extra virgin olive oil, divided
- 1 bunch of red grapes
Directions:
- Preheat the oven to 375 degrees. Place the pork tenderloin in a roasting pan and season it with the salt, pepper, garlic and rosemary. Drizzle 1 Tablespoon of the olive oil over the seasoned pork.
- Place the red grapes, stems intact, around the pork tenderloin. Drizzle the remaining oil over the grapes. Roast the pork and grapes in the preheated oven for 1 hour or 1 hour and 15 minutes (or until the pork reaches an internal temperature of 145 degrees). Let the meat rest for 20 minutes before slicing and serving with the grapes.
Tagged: extra virgin olive oil, pork tenderloin, red grapes, rosemary
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