When I think of pork tenderloins, it reminds me of that soft succulent pork meat packed full of flavor. The twist to this classic menu is the added red grapes, red onions, mustard, and a little bit of habanero pepper for added spice. But if you prefer a very mild spice then I will suggest using only black pepper and red pepper flakes.
This classic flavorful menu turn modern plate is easy to make and giving it a try will give you an overall sweet, salty, spicy flavor. It can be paired with creamy mashed potatoes or eaten alone. The red grapes are easy to roast, they become tender as they get close to being saucy but it’s good not to lose all the firmness, you can use fresh firm ones from your local store or the old saggy leftover red grapes you have at home.
For the mustard, the secret is that the pork tenderloin is smothered with the mustard and cooked together giving the tenderloin a natural sweet to spicy taste. Any leftovers can be saved in an air tight container in the refrigerator for up to 3-4days. Moreso, the recipe was exerted from the cookbook, ‘To the Last Bite’ with a little twist if you like spice.
Discover the sweet & salty pork tenderloin with grapes and red onions recipe below:
2 to 5 servings
2 pounds pork tenderloin
1 teaspoon of freshly ground black pepper
1½ thinly sliced red onions
1½ teaspoon of kosher salt
1 teaspoon of crushed red pepper flakes
2 tablespoons of Dijon mustard
2½ tablespoons of grapeseed oil
2½ cups of seedless red grapes
1 chopped Habanero peppers/Scotch Bonnet
1. Preheat your oven to 200°C
2. Place the pork tenderloin on a dry tray or cutting board, pat dry with a paper towel or muslin clothes then add salt, and black pepper ensuring all sides are well seasoned, then add the mustard generously and give it a good rub.
3. Grab a cast iron, place it on medium-high heat, add the grapeseed oil and allow it to heat up. Add the tenderloin and chopped habanero pepper/Scotch Bonnet(optional) once the oil begins to shimmer and cook until browned – approx. 4 Mins. You can now add the red grapes, red onions, red pepper flakes,, then transfer the mix into the oven, roast for appox 15 – 20mins (allow the tenderloin temperature to reach 57°C).
4. Once the pork tenderloin is cooked, bring out the mix, takeout only the tenderloin and place it on a dry chopping board and allow it to rest for approx. 10 minutes. Then place the rest of the mix back into the oven and continue to roast until the grapes have collasped and well cooked – approx 8 -10 minutes cook-time
5. Then serve, ensuring the pork tenderloin has been sliced, add the onions and grapes mix(sauce) when serving.
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