Grape Glazed Pork Tenderloin

A bright American weeknight take on roast pork, this tenderloin wears a glossy glaze built from seared red grapes and balsamic. Quick oven finish keeps the meat juicy while rosemary and Dijon deepen the sweet-savory shine.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 36g protein
• 16g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1.5 lb pork tenderloin
• 2 cups seedless red grapes
• 1 large shallot
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 sprigs fresh rosemary
• 3 garlic cloves
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 400°F and pat the pork tenderloin completely dry with paper towels.
2. 2Season the pork all over with salt and pepper, pressing the seasoning into the surface.
3. 3Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
4. 4Sear the pork on all sides until deeply golden, about 2 to 3 minutes per side, building a flavorful crust.
5. 5While the pork sears, halve the grapes and thinly slice the shallot.
6. 6Transfer the skillet to the oven and roast the pork 12 to 15 minutes until an instant-read thermometer reads 145°F in the thickest part.
7. 7Remove the pork to a cutting board, tent loosely with foil, and let it rest 8 minutes so juices redistribute.
8. 8Return the same skillet to medium heat on the stovetop; add the shallot and cook 1 minute until fragrant.
9. 9Add the halved grapes, balsamic vinegar, Dijon, minced garlic, and rosemary sprigs; simmer 4 to 5 minutes until the grapes soften and the liquid reduces to a glossy glaze.
10. 10Swirl in the butter off the heat for a silky finish, then discard the rosemary stems.
11. 11Slice the rested pork into medallions, arrange on a platter, and spoon the warm grape glaze generously over the top.
12. 12Serve family-style so guests can share the sweet-savory centerpiece.