The flavor of pork and apples is an amazing combination. Anyone remember the Brady Bunch episode when Peter proclaims “pork chaaaaaps, and applesaaaaaauuuccce”? He was a smart one, and groovy to boot. But today I was in the mood for something different. Similar, but different. A few years back while on vacation I had the most amazing grilled pork chop with roasted grapes so I thought I would try my own version. Not bad at all, if I do say so myself.
This recipe sounds and looks much fancier than its process. It’s easy enough for a weeknight meal and elegant enough for a dinner party. The savory roasted flavor of the pork pairs wonderfully with the sweet, tart, earthy flavors of the sauce…rest assured you will not be disappointed. If your kiddos are fruit-lovers like my wee one I feel VERY safe saying they will enjoy it too…based on the mmmm’ing and shoveling that went on in the highchair this evening. We paired this with a spinach rice pilaf and it was a wonderful accompaniment; it would also be great with couscous or quinoa.
Pork Tenderloin With Fresh Grape Chutney
Note: Fresh thyme would be amazing in this dish, unfortunately I did not have any on hand. If you would like to substitute fresh for the dried feel free…I would suggest using about a tablespoon of chopped fresh thyme here.
1 1/2 Pound Pork Tenderloin, pat dry
3 Tablespoons Olive Oil
1 Small Onion, chopped
3 Cups Red Grapes
2 Garlic Cloves, chopped
2 Teaspoons Dried Thyme Leaves
2 Tablespoons Red Wine *optional but great addition
1/2 Cup Chicken Stock
2 Tablespoons Balsamic Vinegar
1 Tablespoon Dijon Mustard
Salt, Pepper to taste
Preheat oven to 425. Heat oven proof skillet over medium high heat and add 2 tablespoons olive oil. Season all sides of the pork liberally with salt and pepper and add to the pan. Sear one side of the pork until it forms a nice crust, about 3-4 minutes. Flip pork and sear remaining sides for the same amount of time. Once all sides are seared transfer pork to a plate. Add remaining tablespoon olive oil to the pan and add onions and grapes. Saute until onions are soft and grapes are starting to burst, about 10 minutes. Add garlic, thyme and red wine and simmer for 2 minutes. Add the pork back to the pan and nestle it in the grape mixture. Transfer to the oven and roast for 15-20 minutes.
Remove skillet from oven and place back on the stove. Place the pork on a cutting board to rest while you finish the chutney: Add chicken stock, balsamic vinegar and dijon mustard to the grape mixture. Boil over medium high heat until chutney thickens, about 5 minutes. Add salt and pepper to taste. Slice pork tenderloin and spoon warm chutney right on top.