Today is "reveal day" for The Secret Recipe Club (Group B).
My assigned blog was "Eat Laugh Love" and I found a plethora of recipes to choose from. We share a few things in common-- for one, we are both married to "Craig's" and we are fortunate that our husbands are willing to clean up the kitchen, in exchange for our cooking. That's very fair! I had to toss a coin between making the Enchiladas Suizas (I've been on a Mexican food kick as of late) or the Pork Tenderloin with Roasted Grape Sauce.
I have plenty of fresh thyme in our herb garden, and I always have shallots on hand.
I tossed the grapes with a little olive oil, salt & pepper, and preheated the oven to 425F
Rather than roasting the grapes, separately, I just tossed them in with the seared tenderloin, then roasted everything for about 20 minutes-- or until about 145F.
I liked that the grapes released some of their juices, so I tossed in the shallots and cooked until tender-- 2-3 minutes. Then, I added some Ruby Red Port and reduced that for a few minutes.
Start to finish-- 45 minutes. I served this with polenta and zucchini.
TASTING NOTES: Fruit and pork pair beautifully together. Roasted grapes are a little bit sweet, and give a lovely texture to this dish. The perfect combo was one bite of pork, with a nice chunk of grapes-- savory, sweet with just a slight hint of tart. This is fancy enough to serve at a dinner party, but quick and easy enough for a work night meal. Overall, it's a healthy meal-- and one small pat of unsalted butter is no biggie. I'll definitely make roasted grapes again.
You'll find a printable recipe card by scrolling to the bottom of this post.
My next post will be the Chicken Mole recipe and a Mexican-themed dessert that I made for Cinco de Mayo. I'm running a little behind, but I'll be catchup up soon!