| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 cups seedless red grapes (about 1 pound)
- 1 large bulb fennel, trimmed, halved and thinly sliced
- 3 cups cubed multigrain bread (about 4 ounces)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh rosemary
- Kosher salt
- 1 large pork tenderloin (about 1 1/2 pounds)
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh sage
- 1 shallot, chopped
- 3/4 cup low-sodium chicken broth
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Combine the grapes, fennel, cubed bread and 1 teaspoon each olive oil, rosemary and salt in a large bowl; toss to coat. Spread on a rimmed baking sheet; roast on the upper oven rack until the grapes start to burst and the bread is golden, about 20 minutes. Set aside.
- Meanwhile, slice the pork crosswise into 4 equal pieces. Turn each piece cut-side up and press with your hand to flatten slightly. Transfer to a large bowl and add 1 teaspoon olive oil and the remaining 1/2 teaspoon rosemary; season with salt and pepper and toss.
- Heat the remaining 1 teaspoon olive oil in a medium ovenproof skillet over high heat. Add the pork and cook until browned, about 3 minutes per side. Add the butter, sage and shallot to the skillet. Cook until the shallot softens, about 1 minute.
- Add the chicken broth to the skillet. Transfer to the bottom oven rack and roast until a thermometer inserted sideways into the pork registers 145 degrees F, about 10 minutes. Serve the pork with the grape-fennel mixture; pour the pan juices over the top.
Nutrition Facts
| Calories | 470 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 120 milligrams |
| Sodium | 540 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 6 grams |
| Protein | 41 grams |
| Calories | 470 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 120 milligrams |
| Sodium | 540 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 6 grams |
| Protein | 41 grams |
Reviews
Just like reviewer @bradel down below, I too was skeptical of making this. I wasn’t sure about the flavor combo and had never roasted grapes before. Boy, what a fabulous meal! The flavors were so awesome. Sweetness from the grapes and fennel, great texture from the multigrain, toasted bread, and great salty savoriness from the pan sauce. The pork was cooked beautifully. Loved this one a whole lot. Thanks, Food Network!
OMG! this recipe is so great. The flavors of the fennel, grapes, and salted bread are divine. I was skeptical at first, but what an easy meal to put together and taste so good. Definitely a keeper