Pork and fruit is one of those classic Fred-and-Ginger, peanut butter-and-jelly combinations. It makes perfect sense, as the sweetness of the fruit brings out the succulence of the meat and enhances its subtly rich, earthy flavor.
You typically see pork paired with apple. But over the years I have enjoyed experimenting by partnering pork with different fruits, including mango and pear. My latest favorite comes from my discovery of the delights of roasting grapes, which involves just tossing them in a little oil and popping them in the oven for 20 minutes. The result is stunning; they add an element of surprise to the plate.
For this recipe, you add unadorned red seedless grapes to a skillet in which a pork tenderloin — marinated in a sweet-savory teriyaki sauce — has been browned. You give the grapes a little roll around the pan to coat them with the browned bits and juices from the meat. Then the whole skillet goes in the oven for 18 minutes. In that time, the pork is cooked to juicy perfection, and the grapes’ flavor is concentrated and deepened. Yet the fruit remains plump and juicy, and provides a healthfully sweet accompaniment.
Because pork tenderloin is so lean, nearly as lean as skinless chicken breast, it is an ideal good-for-you protein option, and therefore it’s important not to overcook it. You want it to have a slight blush at the center. Serve it with a simple green salad and some crusty bread for an easy and surprisingly elegant weeknight meal.