Ingredients
Units
Scale
- 1 1/2 pounds pork tenderloin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons grapeseed oil
- 2 cups (1/2 bunch) seedless red grapes
- 1 red onion, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
Instructions
- On a cutting board, pat the pork tenderloin dry with paper towels. Season with the salt and black pepper on all sides, then rub the tenderloin with the Dijon.
- Heat the grapeseed oil in a cast iron or stainless steel pan over medium-high heat. Once the oil begins to shimmer, add the tenderloin and sear on all sides until browned, about 4 minutes per side. Add the grapes, onion, and red pepper flakes, then transfer to the oven. Roast for 15 to 18 minutes, or until the internal temperature of the tenderloin reaches 135°F.
- Remove the tenderloin from the pan and transfer to a cutting board to rest for 10 minutes before slicing. Meanwhile, place the pan back in the oven to continue roasting until the grapes have cooked down and collapsed on themselves, 8 to 10 minutes.
- Slice the pork and serve topped with the onion and grapes. The pork can be stored in a sealed container in the refrigerator for up to 3 days.