Honey Glazed Pork Tenderloin with Roasted Grapes
Want the Recipe?: It’s in this cookbook
What do you cook when company’s coming for dinner on Saturday night and you know you aren’t going to have a lot of time or energy to fix something complicated? That was my dilemma last weekend. I was scheduled to spend the morning judging a voice competition an hour away from home. Meanwhile, Daniel, Chris’s cousin, had planned to spend the evening with us hanging out and watching basketball. I wanted to make a decent dinner for the three of us but it needed to be simple and stress free. I also wanted to avoid my usual, overdone “dinner for company” meals (aka pasta and chicken) and try to make something new.
Sounds like a challenge, right? Actually it ended up being a cinch due to Jessica Merchant’s fabulous cookbook, Seriously Delish (Side Note: Her blog, “How Sweet It Is”, is one of my regular weekly reads). In the book there’s a recipe for honey glazed pork tenderloin with roasted grapes that looked like it would fit my needs perfectly. I was a little hesitant at first (I had never cooked pork tenderloin before), but Chris seemed excited by it and Jessica’s recipe called itself foolproof, so I thought I could handle it.
One of the things that drew me to this recipe was the roasted grapes. I first had them a little over a year ago in a cooking class and I was blown away by how delicious this underrated fruit can be with a little time in the oven. Once they’re roasted the grapes take on a deep sweetness that makes me think of really great homemade jam. You can put them with anything; desserts, toasts, or chicken, but they are really perfect in this recipe with the honey glazed pork.
I know I say it all the time (possibly in every blog post) but this dish is incredibly quick to throw together. Searing the pork, glazing it, and combining all the remaining ingredients in the skillet took only 5 minutes. From there, the recipe just goes into the oven for 35-50 minutes. The pork was done so quick it actually had to wait on me and the poorly timed mashed potatoes before it hit the table.
Even though the pork was a little cooler than I would have liked, it was amazing. It was sweet from the honey and the black pepper gave just the right amount of spice. The acidity from the soft red onion and the sweetness from the grapes played so well off of each other and gave the whole dish a much needed balance. To me though, the pan sauce with the red wine (we used a Bordeaux), stock, onions and grapes was the best thing on the table. I think I covered everything on my plate in the sauce!
The boys were super happy with dinner. Chris said he liked the tenderloin a lot, though I’m not sure he really had any of the grapes and onions. Much to my surprise, Daniel really loved the whole thing. He cleaned his plate in less than ten minutes and then went back for seconds, then thirds! He even took half of a tenderloin home the next morning. Throughout the meal and anytime afterwards when the pork was mentioned, Daniel said it was the best tenderloin he’s ever eaten. I think he should he should come for dinner every weekend so that my cooking is regularly praised and my ego boosted. 🙂