Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

  • Servings: 2-4
  • Difficulty: easy
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Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes
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As I mentioned on an earlier post. Jill ordered me a new cookbook by Jessica Merchant titled “Seriously Delish”. Really like it. Her recipes and ideas are quirky, smart and creative. She doesn’t come across pretentious but approach-ably adventurous. So many of these recipes have me thinking she put “what” with “what”?

When I saw this one, I must admit it was a head scratch er. Grapes? Really? Doesn’t sound like a likely combo nor overwhelming appetizing but I am going in guns blazing. I plan on adding some little red potatoes in the mix so that I don’t have to make a side dish.

Result: Pretty darn good. The wine and toasted sesame oil tied it all together. I did pull back on the amount of sesame oil because it is really strong stuff and I don’t like too much of it because it can dominate a dish. The wine with the grapes and honey were clever and melded well. I was concerned with the grapes because I am not a big cooked fruit guy outside of pies. They were like sweet tomatoes. Very unique dish.
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Ingredients:
Pork Tenderloin (trimmed)
1 red onion
2 cups of red grapes
2 cups of small red potatoes
½ cup Red wine
½ cup of Chicken Stock
2 tbs of local honey
2 tbs of Toasted Sesame oil
Grapeseed oil for searing (any high heat, flavorless oil)
Kosher Salt and Pepper to taste

Directions:
1. Boil some salty water and soften your potatoes. I added these to her original so if you prefer to just go with tenderloin and grapes you can obviously skip this step.

2. Cut your onion, wash your grapes, remove potatoes from pot and whisk your sesame oil and honey together. Now on to cooking the meat.

3. Large cast iron skillet on medium high heat with some Grapeseed oil or any other high smoke point oils. Preheat your oven to 400 while your pan heats up. Lightly salt and Pepper your pork loin and sear it on all sides until a crust develops. IMG_8945

4. When your loin is crusted, turn off the heat and add your grapes, onions (optional potatoes) along with the chicken stock and red wine. Stir and then glaze your loin with the honey/sesame mixture and roast it in the oven for about 45mins or until done (170 degree internal temp per FDA)
Before
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After
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Plated
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3 thoughts on “Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes”

  1. I just bought this cookbook and am trying this recipe this evening. She says to cook it at 400 degrees for 45-60 minutes which seems like a long time to cook a tenderloin, so I think I’ll cut back on cooking time. Did yours turn out moist?

    Like

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