I’m back! These last two months have been consumed with trying to finish up the last bit of my coursework and cramming as many internship hours as humanly possible. Which has culminated into total exhaustion and a lot of takeout food. Finally I can see my regularly scheduled life on the horizon and I promise that will translate into the return of regular posting.
To start off my return, I present you with a dish simple enough for a weeknight meal for the family, yet fancy enough to impress your husband’s boss for that unexpected dinner. You know the one I am talking about.
First pre-heat the oven to 400 degrees. In a Ziploc bag, marinate a pork tenderloin with your favorite balsamic vinaigrette and two sprigs of rosemary for 1 hour in the refrigerator.
Meanwhile place two cups of green and red grapes on a baking sheet lined with a silicone mat.
Roast grapes in the oven for 45 minutes, transfer to a plate, and set aside. It’s best to transfer them right away before the sugars from the grapes harden.
After you finish roasting the grapes, place the tenderloin on a baking sheet and roast at 350 degrees until the internal temperature reaches 145 degrees. Let it rest for 10 minutes.
While the pork tenderloin is roasting, you can move on to more grapes. In a blender or food processor, puree two cups of red and green grapes.
Strain the grape puree through a fine mesh strainer, pressing the juice through. You should get about 1 cup of grape juice. Set this aside.
When tenderloin is done and resting, pour strained grape juice into a hot pan at med-high heat.
Add a splash of Madeira and bring juice to a boil, then lower the heat to a simmer.
Continue to simmer until the juice is a syrupy sauce, and then add roasted grapes to the pan.
Drop two tablespoons of cold butter into the sauce, and turn down to low heat.
Gently stir until butter has completely incorporated into the sauce and season with salt to taste.
Lay sliced pork out on sauteed greens, if you’d like, and top with grape demi-glace.
Looks fancy right? But it’s so easy! I promise! Also, did I mention it’s delicious? You can also feel free to try this sauce with chicken or over fried pork chops….YUM! I also recommend some yummy bread to be served with this dish so you can soak up any leftover sauce on you plate. I never leave sauce behind.
- 1 3-4 lb pork tenderloin
- ¼ cup balsamic vinaigrette
- 2 sprigs of rosemary
- 2 cups red grapes
- 2 cups green grapes
- 3 tbs Madeira
- 2 tbs butter, chilled
- Marinate pork tenderloin in a large resealable plastic bag with balsamic vinaigrette and rosemary springs, in refrigerator for 1 hour.
- Pre-heat oven to 400 degrees.
- Place 1 cup of red grapes and 1 cup of green grapes on a baking sheet lined with a silicone mat. Roast the grapes in the oven for 45 minutes. Immediately transfer grapes to a plate and set aside. Take the remaning grapes and puree in blender or food processor. Strain grape puree through a fine mesh strainer and set aside.
- After grapes have finished roasting, place pork tenderloin on a baking sheet and roast at 350 degrees until the internal temperature reaches 145 degrees. Rest pork for 10 minutes.
- While pork is resting, pour grape juice into a hot skillet at med-high heat, add Madeira, and bring to a boil. Lower heat, simmer until juice becomes a syrupy sauce, stir in roasted grapes. Add butter, remove skillet from heat, and stir until butter and sauce are incorporated. Cut pork tenderloin into 12 slices and spoon sauce over tenderloin. Enjoy!
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