Apple & Grape Glazed Pork Tenderloin

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 1.5 lb pork tenderloin
• 2 medium crisp apples
• 1.5 cups red seedless grapes
• 3 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 3 garlic cloves
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Pat the pork tenderloin dry, then rub it all over with olive oil, salt, black pepper, and smoked paprika.
3. 3Core the apples and cut them into thick wedges; leave the grapes whole so they blister gently.
4. 4Scatter the apple wedges, grapes, smashed garlic cloves, rosemary, and thyme the sheet pan, then nestle the seasoned pork in the center.
5. 5Whisk Dijon mustard, apple cider vinegar, and honey together until smooth to form a glossy glaze.
6. 6Brush half of the glaze over the pork and lightly over the fruit so everything will caramelize.
7. 7Roast for 18 to 22 minutes, basting once more with the remaining glaze halfway through, until the pork reaches 145°F in the thickest part and the apples are tender.
8. 8Transfer the pork to a cutting board and tent loosely with foil; let it rest 5 minutes so the juices redistribute.
9. 9Meanwhile, give the roasted apples and grapes a gentle toss on the hot pan so they pick up the sticky pan juices.
10. 10Slice the pork into medallions, arrange on a platter with the fruit and herbs, and spoon any remaining pan glaze over the top before serving.