(0)

Sep 11, 2015

Mustard and Herb-Crusted Pork Tenderloins with Red GrapesRecipe by Jamie Purviance

Rating: 5 stars

5 Reviews

Grocery List

Fresh Produce

  • 0.5 oz fresh Italian parsley
  • 0.125 oz fresh rosemary
  • fresh rosemary sprigs (optional)
  • 0.125 oz fresh thyme
  • 1 garlic cloves
  • 1 lb small red grapes (still on the stem)

Meat / Poultry / Seafood

  • 2 pork tenderloins, each about 1 lb

Oil and Spices

  • 0.25 tsp crushed red pepper flakes
  • 0.5 tsp freshly ground black pepper
  • 2 tsp kosher salt
  • 3 tbsp olive oil

Condiments

  • 2 tbsp balsamic vinegar
  • 3 tbsp stone-ground mustard

Special Equipment

  • instant-read thermometer

Ingredients

Paste

  • ½ cup finely chopped fresh Italian parsley leaves
  • 3 tablespoons stone-ground Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 small garlic clove, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

  • 2 pork tenderloins, each 1 to 1¼ pounds, trimmed of excess fat and silver skin

Marinade

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1½ teaspoons finely chopped fresh thyme leaves
  • ¼ teaspoon crushed red pepper flakes

  • 1 pound small red grapes (still on the stem)*
  • Rosemary sprigs (optional)

Instructions

  1. Combine the paste ingredients, and then rub the paste all over the pork tenderloins. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. In a medium bowl whisk the marinade ingredients. If the grapes are in one large, dense clump, cut them apart into smaller bunches for more uniform grilling. Add the grapes to the bowl and turn to coat them with the marinade. 

  4. Grill the pork over direct medium heat, with the lid closed, until the outsides are evenly seared and an instant-read thermometer inserted into the center reads 145˚F, 15 to 20 minutes, turning two or three times. During the last 8 to 10 minutes of grilling time, lift the grapes from the vinegar mixture, reserving the marinade, and grill them over direct medium heat, until lightly charred and just beginning to burst, turning once. Remove the pork and the grapes from the grill. Let the pork rest for 3 to 5 minutes. 

  5. Using kitchen shears, snip the grapes into small clusters for easier serving. Return the grapes to the marinade and gently stir to coat with any residual marinade. Cut the pork crosswise into ½-inch slices and drizzle with any accumulated juices. Serve warm with the grapes, and garnished with rosemary sprigs if desired.

    Note: Choose small grapes, as the larger ones take much longer to grill and end up a bit mushy. 

5 Reviews

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Apr 29, 2016

Cia A

Good Grapes!

The marinade on the grapes is delish! Please don't worry too much about the size of the grapes. What is small??? We used regular size grapes and they were perfect. Not at all mushy and they didn't pop open as you would think they would.
The pork was so tender and the grapes with each bite made it a delightful dish.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Travis N

GREAT ONE

Did everything like the recipe and this is 5 Stars all the way!!! GREAT ONE

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Roger S

Outstanding

The marinade was easy to assemble, the end product was tender, juicy and moist. The grapes and the Roemary made a great presentation.

It is a keeper.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

faye b

Nice dish

I received many compliments from this dish. And it looked great on the dinner table as well. This is a keeper.

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Raul R

Cherries instead of grapes

Another easy and great recipe from Jamie. Instead grapes I grilled cherries. AWESOME!

Type of Griller

Advanced

Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Mustard and Herb-Crusted Pork Tenderloins with Red Grapes

×