Pork Tenderloin with Roasted Red Grapes and Cabbage

Name: Pork Tenderloin with Roasted Red Grapes and Cabbage
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. olive oil, divided; 4 sprigs fresh thyme, torn into pieces; 1 small red cabbage (about 1 1/2 pounds), cut in 1/2-inch wedge; 2 shallots, halved; 1 1/2 c. small red grapes; Kosher salt and pepper; 1 1/2 lb. pork tenderloin, cut into 4 portions; 1/2 c. red wine vinegar

Fill your plate with purple for dinner tonight.

By Kate MerkerPublished: Jan 13, 2023

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pork tenderloin with roasted red grapes and cabbage on a black ceramic plate

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

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A bed of caramelized shallots, red cabbage and juicy roasted grapes is the ideal pairing for tender slices of pork in this hearty winter main that’s impressive enough to serve to guests but will take you less than half an hour to make (yes, really!). Don’t forget to spoon the vinegary pan sauce on top before serving.

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Ingredients

3 Tbsp.
olive oil, divided
4
sprigs fresh thyme, torn into pieces
1
small red cabbage (about 1 1/2 pounds), cut in 1/2-inch wedge
2
shallots, halved
1 1/2 cups
small red grapes
Kosher salt and pepper
1 1/2 lb.
pork tenderloin, cut into 4 portions
1/2 cup
red wine vinegar

Directions

1. Step 1Heat oven to 450°F. Evenly coat rimmed baking sheet with 2 tablespoons oil. Scatter thyme sprigs over sheet, then top with cabbage in single layer. In open spaces, place shallots, cut sides down. Scatter grapes over top and season everything with 1/2 teaspoon each salt and pepper. Roast until cabbage is tender, shallots are caramelized, and grapes begin to break down and release some juices, 15 to 18 minutes.
2. Step 2Meanwhile, heat remaining tablespoon oil in large skillet on medium. Season pork with 1/2 teaspoon each salt and pepper and cook, turning occasionally, until golden brown on all sides and instant-read thermometer inserted in center registers 145°F, 8 to 10 minutes. Transfer to cutting board and let rest at least 5 minutes before slicing.

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