A unique and harmonious flavor combination that leaves you with a restaurant-quality dinner
I’ve been brainstorming this recipe for some time now and I couldn’t be happier with how it turned out!! It’s almost like a “deconstructed” red wine pork tenderloin, the flavors in here are unmatched and everything on the plate complements each other. I’ll be making this again and again when I want an easy dinner that’ll impress my guests!
The pork is marinaded in an herby balsamic mixture, then roasted with seasoned grapes. While cooking, the grapes get jammy and deepen in flavor, resulting in the most delicious topping for the pork. Top with a bit of feta for some creamy contrast and you’ll be addicted.
The side salad lightens up the whole dish with a few simple ingredients: shaved fennel, a bit of lemon and mint, and some shaved parmigiano. The salad recipe is from the Modern Proper and it really makes the fennel shine, which pairs so beautifully with the rich balsamic grapes.
Serve with potatoes of choice: I made hasselback, but roasted fingerlings or mashed potatoes would be a quicker, delicious option here. Full recipe below, enjoy!
Balsamic Roasted Pork and Grapes
For the pork marinade:
1-1 1/2 lbs pork tenderloin
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tbsp maple syrup
2 tbsp Dijon mustard
2 tbsp chopped fresh herbs of choice: rosemary, thyme, sage, oregano
1/2 tsp garlic powder
1 tsp salt + more to taste
Cracked black pepper
Combine all ingredients and allow pork to marinade for at least 2 hours or overnight for best flavor.
For the roasted grapes:
2 tbsp balsamic vinegar
2 tbsp olive oil
salt and pepper, to taste
2 tbsp chopped fresh herbs of choice: rosemary, thyme, sage, oregano
1-1 ½ lbs black or red seedless grapes
Preheat oven to 425F.
Add grapes to a pan, toss in ingredients to coat. Add marinaded pork to the center. Pour a bit of the extra marinade over top of the pork if desired
Roast until pork is cooked through to at least 140F internal. Serve with crumbled feta and fennel salad (below).
Fennel Salad (sourced from the Modern Proper)
For the dressing:
¼ cup extra-virgin olive oil
1 teaspoon grated lemon zest, plus more for serving
2 tablespoons fresh lemon juice, from 1- 2 lemons
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper, plus more for serving
For the salad:
2 medium fennel bulbs (white parts only) shaved with a mandolin
2 tablespoons roughly chopped fresh mint
⅓ cup shaved Parmesan, optional but recommended
Combine all ingredients in a bowl, mix to combine. Serve alongside pork and enjoy!
Note: I recommend serving with a potato of choice, I made hasselback potatoes with this recipe!
I hope you love this recipe!! It’s definitely a good one. Subscribe for recipes to get sent straight to your inbox <3
Have a wonderful weekend friends!
With love,
Abigail
Outstanding meal!!!!! The flavors were chef’s kiss!