Chipotle-Glazed Roasted Pork Tenderloin and Grapes
Date: Oct. 30th, 2019 - 1:00 PM
Ingredients
2 tablespoons grape jelly
1 tablespoon minced canned chipotles in adobo sauce
2 tablespoons extra-virgin olive oil, divided
1 pound pork tenderloin, trimmed
½ teaspoon salt plus ⅛ teaspoon, divided
2 cups red grapes
⅛ teaspoon ground pepper
¼ cup dry white wine
Sliced scallions for garnish
Preparation
- Preheat oven to 450°F.
- Whisk grape jelly and chipotles in a small bowl.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with ½ teaspoon salt, add to the pan and cook until browned on all sides, 5 to 8 minutes total. Remove from heat; brush with the jelly mixture.
- Toss grapes in a large bowl with the remaining 1 tablespoon oil, ⅛ teaspoon salt and pepper. Add to the pan, transfer to the oven and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145°F and the grapes are slightly crisp but still soft and juicy inside, 13 to 17 minutes. Transfer the pork to a cutting board and the grapes to a serving platter.
- Place the pan over medium heat. Add wine and cook, scraping up any browned bits, until the sauce thickens, about 3 minutes. Slice the pork and arrange with the grapes on a platter. Top with the sauce and scallions, if desired.
