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Roasted Pork Tenderloin with Grapes and Sage

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Recipe photo courtesy of Johnny Miller

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.

Source: Whole Living, October 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Before slicing, let the meat sit for 10 minutes to better distribute the juices.

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  • seaglass2001gm
    9 OCT, 2017
    Love this recipe. I live in the mountains so I leave it in the oven a little bit longer. I use a late harvest zinfandel instead of the red wine vinegar
    Reply

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