Pork tenderloins get a bad rap for being a bit dry and, frankly, flavorless. But I love to cook them for dinner, and here's why: they cook from start-to-finish in under 30 minutes and they provide the perfect blank canvas for all manner of flavorful sauces. For this recipe, I leaned on roasted grapes (perfectly in season right now!) and a mess of shallots, which get roasted right alongside the pork. The addition of a mustard-and-grape vinaigrette at the end deglazes the pan and ensures the shallots are sweet and tangy and perfectly caramelized. The result is a quick, seasonal weeknight dinner that is healthy, hearty and full of flavor.

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INGREDIENTS

1 pork tenderloin
Black or red grapes
2 large shallots (or 4 if they're small)
1 Tbsp red wine vinegar
1 Tbsp whole-grain mustard
1 Tbsp Dijon mustard
1 Tbsp grape jelly
2 Tbsp olive oil
1 tsp salt
Pepper
Chives, finely chopped

DIRECTIONS

Preheat the oven to 375°.

Whisk together the vinegar, both mustards and grape jelly. You can certainly substitute a teaspoon of honey if you don't have grape jelly on hand, but I really like the boost of grape flavor you get from it. Spoon a tablespoon of the mixture onto the pork and rub it in, reserving the rest of the sauce. Season the pork with a bit more salt.

Heat an oven-safe pan over medium-high heat and add a tablespoon of olive oil. Sear the pork for a minute or two on each side until deeply browned. Remove the pork from the pan.

Reduce the heat to medium and add another tablespoon of oil. Add the sliced shallots to the pan, season with salt and pepper and cook until translucent. 

Add the tenderloin back to the pan, and nestle three or four small sprigs of grapes around the tenderloin. Pop the whole thing in the oven for 20–25 minutes, or until the internal temperature of the pork reaches 145°. 

Remove the tenderloin from the pan and let rest. Return the pan to the oven and let the grapes and shallots cook for another five minutes. 

Take the pan from the oven and put it on the stove over low heat. Being very careful of the hot handle, take the grapes from the pan. Give your mustard sauce a quick whisk and add it to the pan with the shallots. Stir and let simmer on the stove for a minute or two until some of the liquid has evaporated and the shallots are thick and sticky.

Slice the pork tenderloin and serve with roasted grapes alongside, caramelized shallots spooned over the top and a sprinkle of chives. I like to serve this with buttered rice, but it would be equally delicious with roasted potatoes or a big, leafy salad.