Wednesday, September 9, 2009

Pork Loin with Sage and Roasted Grapes

My husband loves to cook.  He normally takes over Sunday dinners several times a month, he made this once last year, and we are all waiting for him to make it once again!

Pork Tenderloin with Sage and Roasted Grapes

4 shallots, peeled and halved lengthwise
olive oil
salt and freshly ground black pepper
1-1/2 to 2-pound pork tenderloin
2 tablespoons chopped fresh sage, plus 3 whole leaves
3 cloves garlic, chopped
1/2 cup chicken broth
2-1/2 cups assorted seedless grapes

Preheat oven to 375ºF. Place shallot halves in a glass baking dish. Drizzle with olive oil and toss gently to coat. Season with salt and pepper. Roast in the oven for 15 minutes. Remove and set aside.

Meanwhile, pat tenderloin dry and arrange 3 sage leaves along the top. Truss tenderloin with kitchen string in four places along its length, tying the sage leaves to it as you do. Rub the tenderloin with olive oil, making sure to coat the sage leaves too. Season on all sides with salt and pepper.

Heat a large ovenproof lidded skillet over a medium-high flame. Add 2 tablespoons of olive oil and brown the tenderloin on all sides, about 6 to 8 minutes total. While tenderloin is browning, place grapes in a bowl, drizzle with olive oil and toss to coat. Transfer the tenderloin to a plate. Reduce heat to medium and add garlic and chopped sage to pan. Cook, stirring, until fragrant, about 45 seconds. Add broth to pan and remove from heat.

Return tenderloin to pan. Using a slotted spoon, gently arrange shallots around meat—they will want to fall apart, so handle them gently to minimize their collapse. Add grapes to pan, cover and roast for about 10 minutes. Uncover pan and continue roasting until an instant read thermometer registers 150ºF when inserted in the thickest part of the tenderloin, about 10 to 15 minutes, depending on the size of the tenderloin. It will still be slightly pinkish inside, but that’s perfectly okay—and it beats the heck out of tough, dry and overcooked.
Transfer tenderloin to a cutting board, tent with foil and let it rest 5 minutes or so. Slice into 1/2-inch medallions and plate. Top with grapes, shallots and pan juices.