30-Minute Roasted Pork with Grapes and Couscous

4.50 (21)
⏱ 20 mins 🍽 Serves 4 🏷 Grape

This speedy recipe delivers a complete meal in under half an hour. Pork tenderloin is seared and roasted to perfection, served alongside sweet, roasted grapes and sage, with a simple bed of couscous. It's a simple yet impressive dish that combines savoury and sweet flavours for a satisfying dinner.

30-Minute Roasted Pork with Grapes and Couscous

Ingredients

  • 3 cups mixed black and green seedless grapes
  • 10 to 12 fresh sage leaves
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pork tenderloin, trimmed and patted dry (about 1 1/4 pounds)
  • 1/2 cup couscous
  • 2 tablespoons walnuts, chopped

Method

  1. Place two oven racks in the top and middle positions and heat the oven to 220°C. On a rimmed baking sheet, combine the grapes and sage leaves with 2 tablespoons of oil, 1 teaspoon salt and some pepper. Bake this on the top rack for 15 to 20 minutes, until the grapes are soft and their skins are browned. Set aside a few sage leaves for later.
  2. Season the pork all over with 1/2 teaspoon salt and pepper. In a large ovenproof skillet, heat the last tablespoon of oil. Cook the pork, turning it to brown all sides, for about 5 minutes. Move the skillet to the middle oven rack and roast until a thermometer reads 65°C in the centre, 11 to 12 minutes. Let it rest.
  3. While the other elements cook, place the couscous in a medium bowl. Pour over enough hot water to cover it, then cover the bowl with plastic wrap. Leave it for about 5 minutes until the liquid is gone and the couscous is tender. Fluff it with a fork.
  4. Cut the pork into slices. Arrange the couscous on a platter, then layer the sliced pork and roasted grapes on top. Finish with a sprinkle of chopped walnuts and the reserved sage leaves.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryGrape
AuthorFood Network Kitchens