Roasted Pork Tenderloin with Grapes and Sage
- One 1 1/4-pound pork tenderloin, tied with kitchen twine
- 8 leaves fresh sage
- Coarse salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 pound seedless grapes, separated into small clusters
- 1 shallot, sliced
- 1 teaspoon red wine vinegar
- 2 cups cooked whole-grain couscous
- Produce
- Grapes, seedless (1 pound)
- Sage, leaves fresh (8)
- Shallot (1)
- Meat
- 1 1/4-pound pork tenderloin (1)
- Condiments
- Red wine vinegar (1 teaspoon)
- Cooking & Baking
- Salt and freshly ground black pepper, Coarse (1)
- Vegetable oil (1 1/3 tablespoon)
- Pasta & Grains
- Couscous, cooked whole-grain (2 cups)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published October 1, 2012 (4 months ago).
15 people saved this recipe.
