Pork Tenderloin with Roasted Red Grapes and Cabbage
For a hearty winter main that's both impressive for guests and quick to prepare (yes, really!), combine tender slices of pork with a bed of caramelized shallots, red cabbage, and juicy roasted grapes. You'll be amazed that it takes less than half an hour to make. And don't miss the final touch—spoon the vinegary pan sauce on top before serving. It's a delightful combination that will surely please your palate.
Ingredients
- 3 tbsp. olive oil, divided
- 4 sprigs fresh thyme, torn into pieces
- 1 small red cabbage (about 1 1/2 pounds), cut in 1/2-inch wedge
- 2 shallots, halved
- 1 1/2 c. small red grapes
- Kosher salt and pepper
- 1 1/2 lb. pork tenderloin, cut into 4 portions
- 1/2 c. red wine vinegar
Instructions
- Heat oven to 450°F. Evenly coat rimmed baking sheet with 2 tablespoons oil. Scatter thyme sprigs over sheet, then top with cabbage in single layer. In open spaces, place shallots, cut sides down. Scatter grapes over top and season everything with 1/2 teaspoon each salt and pepper. Roast until cabbage is tender, shallots are caramelized, and grapes begin to break down and release some juices, 15 to 18 minutes.
- Meanwhile, heat remaining tablespoon oil in large skillet on medium. Season pork with 1/2 teaspoon each salt and pepper and cook, turning occasionally, until golden brown on all sides and instant-read thermometer inserted in center registers 145°F, 8 to 10 minutes. Transfer to cutting board and let rest at least 5 minutes before slicing.
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