The red wine sauce makes this pork insanely tender and flavorful.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/4 cups dry red wine
- 1/4 cup plus 1 tablespoon olive oil
- 5 tablespoons stone-ground Dijon mustard
- 4 garlic cloves
- Kosher salt and freshly ground black pepper
- 3 sprigs fresh sage
- 2 pork tenderloins (about 15.9 to 17.6 ounces/450 to 500 grams each)
- 1 red onion, thinly sliced
- 4 small bunches red grapes
- 1 to 2 tablespoons maple syrup
- Pinch freshly grated nutmeg
- 1 tablespoon unsalted butter, optional
Instructions
- Whisk together the 1/2 cup of the wine, 1/4 cup of the olive oil and 3 tablespoons of the mustard in a large bowl. Roughly chop 3 of the garlic cloves and add to the marinade along with 2 teaspoons of salt and 1 teaspoon of pepper. Add in 2 sprigs of the sage as well as the pork tenderloins and toss until well coated. Cover the bowl with plastic wrap or a dinner plate and leave the pork to marinate and come up to room temperature for 30 minutes. If working ahead, you can also transfer the marinating pork to the fridge for up to 1 day before moving to the counter for 30 minutes before cooking.
- Meanwhile, heat your oven to 425 degrees F.
- Heat a large oven-safe skillet over medium-high heat. Remove the pork from the marinade and pat off any excess with paper towel. Drizzle the pork with about 2 teaspoons of the olive oil and add to the pan to sear until golden brown, 2 to 3 minutes per side, then set aside. Add the remaining 1 teaspoon of oil and the onion to the pan. Season with salt and pepper and cook until softened and lightly golden, about 3 minutes.
- Mince the remaining garlic clove and add to the pan along with the bunches of grapes. Nestle the seared pork tenderloins on top and transfer the pan to the oven until the pork is cooked to your liking and an instant-read thermometer registers 145 degrees F, 15 to 18 minutes.
- Remove the tenderloins and grapes from the pan, cover loosely with foil and set aside to rest while you prepare the pan sauce.
- Place the pan over medium-high heat and deglaze with the remaining 3/4 cup of wine, scraping up any stuck-on bits from the bottom of the pan. Add the remaining sprig of sage and bring to a boil to reduce the wine by about half. Stir in the maple syrup and remaining 2 tablespoons of mustard. Remove the sage sprig and season to taste with the nutmeg, salt and pepper. To make a slightly richer sauce, whisk in the butter if using.
- Thickly slice the pork tenderloin and serve alongside the roasted grapes and red wine sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 388 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 103 mg |
| Sodium | 627 mg |
| Serving Size | 1 of 6 servings |
| Calories | 388 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 103 mg |
| Sodium | 627 mg |
Reviews
The meat was very tender and the sauce tasted great. Had to cook the pork an extra 5 to 7 minutes to reach 145.
Loved by all.
OMG!! This was fantastic. The onions, the grapes and the wine make this over the top. The marinade made the pork so tender and flavorful. Definitely a keeper.
I made this for dinner tonight, and it was fantastic.
Mary is amazing….and makes it all easy…
This is delicious and feels very fancy especially for a cut if meat that is very inexpensive. The pork was juicy and tender due to the marinade. The kids didn’t love the onions, so you could double the sauce but remain at 1 onion so there’s more liquid available without the onions. Overall delicious and we love Mary!!
My wife and I made this last evening (3/5/23) and it was excellent! We only made one tenderloin because two would be too much for the two of us. we used the full marinade recipe. The next time we make it, I will double the sauce recipe because you can’t have enough, and use many more grapes! Thank you Mary for a wonderful dinner idea. We served this with sweet potatoes and broccoli.
This was delicious! I used 1/2 cup of wine to deglaze the pan since that’s what Mary used on TV. The next time I will use the 3/4 cup as instructed in the written recipe as there wasn’t enough sauce.
This was simple, delicious, and perfect for both company or a quiet night at home! Will be making again!