Pork tenderloin with grapes
Pork tenderloin with grapes
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Pork tenderloin with grapes
Υλικά
- 400 g pork tenderloin
- 2 bunches Muscat grapes (Tyrnavos variety) (approximately 500 g)
- 4 baby carrots
- 80 ml olive oil
- 2 oranges (juice and 1 tbsp finely chopped zest)
- 1 garlic clove, crushed
- 1 tbsp honey
- 1 tsp Dijon mustard
- 30 ml wine vinegar
- 2 tbsp all-purpose flour
- 1 sage sprig
- 2 marjoram sprigs
- 2 thyme sprigs
- 1 rosemary sprig
- Salt and freshly ground black pepper
Εκτέλεση
Wash the grapes thoroughly under plenty of running water, peel them, and set them aside until needed for the sauce.
Blanch the finely chopped orange zest in boiling water for 3 minutes to remove any bitterness. Drain and set aside.
Cut the pork tenderloin into small medallions without removing the chain muscle. Gently press each piece with the palm of your hand to create an even thickness.
Season both sides with salt and pepper, then lightly dust the medallions with flour, shaking off any excess.
Heat the olive oil in a frying pan over medium-high heat and sauté the medallions. Add the sage, thyme, marjoram, rosemary, and garlic. Once the medallions develop a golden crust, turn them over and cook on the other side.
When evenly browned on both sides, remove the medallions from the pan along with the herbs and garlic, and keep warm.
Using the same pan, prepare the sauce. Add the grapes and increase the heat, allowing them to caramelize lightly. Deglaze with the wine vinegar and add the honey.
Add the baby carrots and stir well to combine the flavors. Once the grapes and carrots have caramelized, pour in the orange juice and simmer for 2–3 minutes, until the sauce begins to glaze.
Stir in the Dijon mustard, a little fresh marjoram, and the blanched orange zest.
Return the medallions to the pan, placing them on top of the sauce. Turn them gently to coat them evenly with the glaze and allow them to absorb the sauce’s aromas.
Once the sauce reaches a rich, glossy consistency and is properly reduced, remove from the heat and serve immediately.
Lightly coating the meat with flour helps create a beautiful crust, seals in its juices, and contributes to the sauce’s silky texture.
Avoid overcooking the pork tenderloin, as it can lose its tender and juicy texture.
The balance of honey, vinegar, and orange gives the sauce its distinctive sweet-and-sour character.
