Roast pork w/vegetables and grape medley

Updated at: Thu, 17 Aug 2023 03:28:19 GMT

Step 1

Preheat oven to 450°F.

Step 2

Slice the polenta into ½-inch thick rounds. Trim the fennel bulbs and cut into strips going top to bottom, peel and cut the shallots into quarters.

Step 3

Trim any excess fat and silver skin from the pork tenderloin, then season with black pepper. Pick and roughly chop 2 sprigs of rosemary.

Step 4

Coat a non-stick or foil-lined sheet pan with cooking spray. Lay the cut polenta in a single layer on the sheet pan, place the pork tenderloin next to it. Toss the fennel and shallots with 1 teaspoon of olive oil, the rosemary and a pinch of salt and pepper. Spread in a single layer next to the pork tenderloins. Roast for about 10 minutes then reduce the heat to 350°F and continue to roast until the pork reads 165°F internal temperature or about 10 minutes more.

Step 5

Remove the pork tenderloin from the tray and set aside to rest for 5-10 minutes. Add the grapes and balsamic vinegar to the fennel and shallots and return to the oven and roast another 5 minutes or until the grapes have softened.

Step 6

Slice each pork tenderloin against the grain into 1 inch thick slices. To plate, place the polenta and roasted vegetable-grape medley next to slices of pork. Drizzle with remaining juices from the roasted vegetable-grape medley

0 liked

0 disliked