PORK TENDERLOIN WITH ROASTED GRAPES AND BALSAMIC GLAZE

Somewhere out in cyber land I read that it was National Grape Week. I'm not sure if it is true or not, but I'll run with it.

I'll use grapes as an inspiration for the pork tenderloin chillin' in the fridge.

Roasted grapes are like savory candy. Pair them with Pork and a Balsamic glaze and you will have a wonderful dinner.

                  

                        PORK TENDERLOIN WITH ROASTED GRAPES AND BALSAMIC GLAZE

4 (7oz.) pieces of pork tenderloin

2 TBSP. extra virgin olive oil

kosher salt and fresh cracked black pepper (to taste)

4 cups red seedless grapes, stems removed

4 TBSP. unsalted butter, cold, divided

2 cups chicken stock

1/4 cup balsamic vinegar

2 TBSP. honey

Pre-heat oven to 500~. Brush tenderloins with some of the extra virgin olive oil. Season with salt and pepper. In an ovenproof saute pan, heat remaining olive oil and sear pork on all sides until browned. Remove from pan and set aside. Return pan to high heat and add 1 TBSP. butter. When hot add the grapes. Toss to coat and brown slightly. Return pork to pan with the grapes and roast in oven approximately 10 minutes (for medium).

Remove pork and grapes from pan and lightly cover with foil to keep warm. Leave juices in pan.

Return pan to burner on high and add chicken stock, vinegar and honey. Cook over high heat until reduced to approximately 1 cup. Cut remaining 3 TBSP. into several pieces and whisk into sauce one at a time to thicken. Adjust seasoning. Add grapes to sauce.

To serve, slice pork into medallions and arrange on plates. Spoon grapes and glaze on top.

Recipe adapted from Chef Marny Conforti.