Roasted Teriyaki Pork Tenderloin With Grapes 4.000

Deb Lindsey for The Washington Post

Nourish Dec 10, 2014

Here, roasted grapes give a fresh twist to the classic fruit-and-pork pairing. Roasting deepens and concentrates the grapes’ flavor yet keeps them plump and juicy, providing a healthfully sweet accompaniment to the teriyaki-marinated pork.

Serve it with a simple green salad and some crusty bread for an easy, elegant weeknight meal.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons firmly packed dark brown sugar
  • 2 tablespoons rice wine or dry sherry
  • 2 tablespoons unseasoned rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon peeled and grated fresh ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pork tenderloin (about 1 1/4 pounds), trimmed of visible fat and silver skin
  • 1 tablespoon canola oil
  • 3 cups red seedless grapes

Directions

Combine the soy sauce, brown sugar, rice wine or sherry, rice vinegar, garlic, ginger and crushed red pepper flakes in a gallon-size zip-top bag. Add the pork tenderloin and seal, pressing as much air out of the bag as possible. Massage to coat, making sure the sugar has dissolved. Let the pork sit at room temperature for 1 hour, or refrigerate it for up to 4 hours.

Preheat the oven to 400 degrees.

Heat the oil in a large, ovenproof skillet over medium-high heat. Remove the pork from the marinade and pat it dry with paper towels, then place it in the skillet; discard the marinade. Sear the meat for 6 minutes, turning it two or three times to brown it all over. Remove the skillet from the heat.

Add the grapes to the skillet, arranging them around the pork and turning them in the skillet a bit so they become coated with the pan juices. Transfer the skillet to the oven; roast for 18 to 23 minutes, or until an instant-read thermometer registers 145 degrees.

Let the meat rest for 5 minutes before slicing thinly. Serve the pork with the grapes alongside.

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Recipe Source

From registered nutritionist and cookbook author Ellie Krieger.

Tested by Helen Horton.

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