Tuscan-style pork with fennel and grapes

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 15 G., saturated fats 5 G., proteins 41 G., carbohydrates 46 G., fiber 6 G., cholesterol 120 mg, sodium 540 mg, sugar 1 G.

This pork recipe was inspired by the flavors of Tuscany: succulent pork tenderloin with sweet roasted grapes, fragrant fennel, and pieces of rustic bread soaked in the delicious juices. The sweetness of the grapes pairs beautifully with the earthy, licorice flavor of the fennel, while olive oil and herbs add a distinctive aroma. Roasting the red grapes truly elevates them, adding a rich, vinous flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups seedless red grapes (about 500 g)
1 large fennel root, peeled, halved and thinly sliced
3 cups diced multigrain bread (about 100g)
1 tbsp extra-virgin olive oil
1.5 tsp chopped fresh rosemary
1 large pork tenderloin (about 700 g)
1 tbsp unsalted butter
1 tbsp chopped fresh sage
1 chopped shallot
3/4 cup lightly salted chicken broth

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, grape, fennel bulb, multigrain bread, rosemary, sage

Cooking the dish according to the recipe:

Place baking sheets in the upper and lower thirds of the oven; preheat oven to 425°F (220°C). Combine grapes, fennel, diced bread, and 1 teaspoon each olive oil, rosemary, and salt in a large bowl; toss to coat. Arrange on a rimmed baking sheet; bake on the top rack of the oven until grapes begin to burst and bread is golden, about 20 minutes. Set aside.
Meanwhile, slice the pork crosswise into 4 equal pieces. Turn each piece cut-side up and press down with your hand to flatten slightly. Transfer to a large bowl and add 1 teaspoon of olive oil and the remaining 1/2 teaspoon of rosemary; season with salt and pepper and toss to combine.

In a medium ovenproof skillet, heat the remaining 1 teaspoon olive oil over high heat. Add the pork and cook until browned, about 3 minutes per side. Add the butter, sage, and shallots to the skillet. Cook until the shallots are softened, about 1 minute.
Add chicken broth to the skillet. Transfer to the bottom rack of the oven and roast until a thermometer inserted into the side of the pork tenderloin registers 145°F (63°C), about 10 minutes. Serve the pork with the vegetables; drizzle any juices from the pan over the top.

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