Roasted Pork Tenderloin with Thyme & Garlic Marinade and Balsamic Roasted Grapes
Try serving it with Sautéed Thyme Mushrooms for a tasty dinner that’s sure to impress.
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- Prep time
- 1 hr 10 min
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- Cook time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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4 oz pork and 1/4 cup grapes
Ingredients
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olive oil (divided)
- 3 1/2 tbsp
- 3 1/2 tbsp
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garlic (minced, for the marinade)
- 3 clove
- 3 clove
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fresh thyme leaves (for the marinade)
- 1 tbsp
- 1 tbsp
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salt (for the marinade)
- 1/2 tsp
- 1/2 tsp
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black pepper (for the marinade)
- 1/4 tsp
- 1/4 tsp
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pork tenderloin
- 1 lbs
- 454 g
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seedless red grapes
- 1 cup
- 1 cup
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balsamic vinegar
- 2 tbsp
- 2 tbsp
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fresh thyme (for garnish)
- 4 sprig
- 4 sprig
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Directions
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Preheat your oven to 400 degrees F.
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In a small bowl, whisk together 2 tablespoons olive oil, minced garlic, fresh thyme leaves, salt, and black pepper to create the marinade.
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Place the pork tenderloin in a shallow dish or resealable plastic bag. Pour the marinade over the pork, making sure it is evenly coated. Allow it to marinate in the refrigerator for at least 1 hour or overnight for maximum flavor.
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Remove the pork tenderloin from the marinade and discard leftover marinade. Heat an oven-safe skillet or roasting pan over medium-high heat. Add 1 ½ teaspoon of olive oil to the pan and sear the pork tenderloin on all sides until browned, about 2–3 minutes per side.
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In a separate bowl, toss the grapes with the balsamic vinegar until coated. Add grapes to the roasting pan with the pork.
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Transfer the pan to the preheated oven and roast the pork tenderloin for about 15–20 minutes or until it reaches an internal temperature of 145 degrees F and the grapes are slightly caramelized and juicy.
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Remove the pork tenderloin from the oven and let it rest for a few minutes before slicing.