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Honeyed Pork Tenderloin with Red Wine and Roasted Grapes
Introduction from Manon Lagrève
Tenderloin is a classic cut of pork often eaten in France. It’s so tender and delicious that I really recommend mastering it. I love to roast it with some grapes and honey, and then serve it with potatoes and greens for a classic roast dinner.
Ingredients
Method
Preheat the oven to 180°C fan (400°F).
Heat the oil in a frying pan over a medium-high heat and sear the pork all over for 2 minutes until golden. Season well with salt and pepper.
Place both pieces of meat in a large roasting tin. Add the grapes, garlic and wine.
Spread or brush the butter over the meat, then add a sprig of rosemary on top of each one and sprinkle any remaining leaves over the grapes.
Drizzle some more oil over everything and season again. Finish by drizzling over the honey.
Roast in the oven for 20 minutes, basting the meat a couple of times during the cooking to keep it moist.
Remove from the oven, slice the pork and arrange on a platter. Place the grapes around the pork and transfer the sauce from the tin to a jug (pitcher) to serve.
Reviews
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