Community recipe
Rosemary Pork Tenderloin with Roasted Grapes, Crispy Potatoes & Arugula
Juicy rosemary-garlic pork tenderloin shares the pan with crackly potatoes and jammy balsamic grapes, then meets a bright arugula salad for an easy, dinner-party-worthy weeknight meal.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 1.5 lb baby yukon gold potatoes, washed, dried, and halved if large
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1.25 lb pork tenderloins, silver skin removed and patted dry
- 1 tbsp fresh rosemary, finely chopped
- 2 tsp garlics, minced
- 0.75 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tbsp olive oil
- 12 oz red seedless grapes, washed and dried
- 1 tbsp balsamic vinegar
- 2 tsp honeies
- 5 oz arugulas, washed and thoroughly dried
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp olive oil
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Prepare the oven, pan, and potatoes
Position a rack in the center of the oven and heat it to 425°F. Line a rimmed baking sheet with parchment paper. Wash and thoroughly dry 1.5 lb baby Yukon Gold potatoes, then halve any larger ones so the pieces are about 1 inch wide. On the lined sheet, toss the potatoes with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper; arrange them cut-side down in one uncrowded layer. | Why: Dry, well-spaced potatoes brown and crisp rather than steam.
- 02
Roast until crisp
Place the baking sheet on the center rack and roast for 20 minutes. Use a thin spatula to turn the potatoes, keeping them in one layer, then continue roasting until deeply golden at the edges and easily pierced with a knife, about 10 to 12 minutes more. Leave the oven on and keep the baking sheet ready for the pork. | Why: Turning halfway exposes a fresh surface to the hot pan for even crunch.
- 03
Season and sear the pork
While the potatoes roast, pat 1.25 lb pork tenderloin dry with paper towels and remove any silvery connective tissue. Rub it all over with 1 tbsp chopped fresh rosemary, 2 tsp minced garlic, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Heat a large oven-safe skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil. Sear the pork, turning with tongs, until browned on all sides, about 6 minutes total. | Why: A dry, well-seasoned surface develops a flavorful crust before the gentle oven finish.
- 04
Add the grapes and finish roasting
Carefully place the seared pork on one side of the hot baking sheet, moving potatoes aside only as needed. In a small bowl, toss 12 oz red seedless grapes with 1 tbsp balsamic vinegar and 2 tsp honey, then scatter them around the pork and potatoes. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 145°F and the grapes are softened and beginning to burst, 12 to 15 minutes. Transfer the pork to a clean cutting board and rest it, loosely tented with foil, for 8 minutes; keep the potatoes and grapes warm on the sheet. | Why: Grapes turn jammy as the pork reaches a safe, juicy finish, while resting retains its juices.
- 05
Dress the greens and serve
While the pork rests, wash and spin 5 oz arugula completely dry. In a large bowl, whisk 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp kosher salt. Toss in the arugula just until lightly coated. Slice the rested pork across the grain into 1/2-inch pieces. Divide the dressed greens, crisp potatoes, roasted grapes, and sliced pork among four warm plates; spoon any juices from the cutting board over the pork and serve immediately. | Why: Dressing the greens at the last moment keeps them crisp against the warm, savory components.
