Recipes Ingredients Meat & Poultry Pork Recipes Roasted Pork Tenderloin with Grapes and Sage 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 40 mins Servings: 4 We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch. Ingredients 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 Directions Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 8 minutes, then remove from heat and set aside. Add remaining oil to pan with grapes, shallot, and remaining sage. Season with salt and pepper. Nest pork in center of pan. Transfer pan to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 15 minutes. Remove pork and let stand 10 minutes before slicing. Stir vinegar into grape mixture. Spoon grape mixture over pork and serve with couscous. Cook's Notes Before slicing, let the meat sit for 10 minutes to better distribute the juices. Rate it Print