Pistachio-Crusted Pork Tenderloin with Apple and Escarole Salad
Mustardy Pork Tenderloin with Grapes and Red Onions
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Published Apr 28, 2022
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Nicole Franzen/To the Last Bite
Pork tenderloin is synonymous with dry, boring dinners, but it doesn’t have to be. Alexis Deboschnek is giving it new life with her recipe for mustardy pork tenderloin with grapes and red onions (from her new cookbook, To the Last Bite). It’s flavorful and modern, not to mention easy to make.
“This pork tenderloin is surprisingly simple,” she writes, “and one of my go-to recipes. What makes this an all-time great for me is the grapes. Trust me on the grapes—as they roast, they soften and become almost saucy. This is the perfect way to use up any that have started to lose their firmness, as they’ll cook down so much it’ll be unnoticeable. They cook alongside red onions and the mustard-slathered pork, which means this dish walks the line between sweet, spicy and savory.”
As an added bonus, the recipe can easily be doubled and, according to Deboschnek, makes great leftovers reheated or straight from the fridge.
Excerpted from To the Last Bite by Alexis Deboschnek. Copyright © 2022. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
Ingredients
1½ pounds pork tenderloin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ tablespoons Dijon mustard
2 tablespoons grapeseed oil
2 cups (½ bunch) seedless red grapes
1 red onion, thinly sliced
½ teaspoon crushed red pepper flakes
Directions
1. Preheat the oven to 425°F.
2. On a cutting board, pat the pork tenderloin dry with paper towels. Season with the salt and black pepper on all sides, then rub the tenderloin with the mustard.
3. Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat. Once the oil begins to shimmer, add the tenderloin and sear on all sides until browned, about 4 minutes per side. Add the grapes, onion and red pepper flakes, then transfer to the oven. Roast until the internal temperature of the tenderloin reaches 135°F, 15 to 18 minutes.
4. Remove the tenderloin from the pan and transfer to a cutting board to rest for 10 minutes before slicing. Meanwhile, place the pan back in the oven to continue roasting until the grapes have cooked down and collapsed on themselves, 8 to 10 minutes.
5. Slice the pork and serve topped with the onion and grapes. The pork can be stored in a sealed container in the refrigerator for up to 3 days.
Nutrition Facts
445 calories
18g fat
23g carbs
48g protein
17g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.