Pork Tenderloin with Roasted Red Grapes & Cabbage: A Colorful, Nutritious Dinner
Discover how to transform pork tenderloin with sweet roasted grapes and vibrant cabbage for a flavorful weeknight meal.
Pork Tenderloin with Roasted Red Grapes and Cabbage
When it comes to creating a dinner that’s both healthy and flavor-packed, this recipe for pork tenderloin with roasted red grapes and cabbage stands out. This dish combines tender, lean pork with the unexpected sweetness of roasted grapes, balanced by the earthy flavors of cabbage and the aromatic notes of thyme. It’s a meal that feels sophisticated yet is simple enough for a busy weeknight, making it an ideal addition to your recipe rotation.
Why This Recipe Works
- Flavor Balance: The savory pork pairs beautifully with the sweet red grapes, while roasted cabbage and shallots provide depth and earthiness.
- Nutritious Ingredients: The blend of lean protein, fiber-rich cabbage, and antioxidant-packed grapes delivers a meal that nourishes and satisfies.
- Simple Preparation: Everything roasts on a single sheet pan, keeping prep streamlined and cleanup easy.
- Versatile for Diets: This recipe is gluten-free and can fit into low-carb and Paleo meal plans with minor modifications.
Ingredients and Their Benefits
Let’s break down the components that make this dish as nourishing as it is delicious:
- Pork Tenderloin (1 1/2 lb., cut into 4 portions): A lean source of protein, low in fat and high in essential nutrients like B vitamins and zinc.
- Olive Oil (3 tbsp.): Provides heart-healthy fats and serves as the base for roasting the vegetables.
- Thyme (4 sprigs, broken): This fragrant herb adds an earthy aroma and subtle flavor.
- Purple Cabbage (1 small, about 1.5 lbs., cut into 1/2-inch wedges): Packed with fiber, vitamin C, and anthocyanins for a nutritional boost and vibrant color.
- Shallots (2, halved): Offer a gentle onion flavor and caramelize beautifully in the oven.
- Red Seedless Grapes (1 1/2 cups, small): Roasting grapes concentrates their sweetness, making them a surprising and delightful complement to pork.
- Kosher Salt and Black Pepper: Essential for seasoning every layer.
- Red Wine Vinegar (1/2 cup): Stirred in at the end, vinegar brightens the dish and helps deglaze the pan for a sauce that ties all the flavors together.
Step-by-Step Instructions
This dinner is designed for efficiency without sacrificing flavor. Here’s how to bring it all together:
- Preheat and Prep the Pan
Preheat your oven to 450°F (232°C). Evenly coat a rimmed baking sheet with 2 tablespoons of olive oil. Scatter the thyme sprigs over the sheet for aromatic depth. - Arrange the Vegetables and Grapes
Place cabbage wedges in a single layer on the pan. Nestle halved shallots, cut side down, into open spaces. Scatter grapes over the top and season everything with 1/2 teaspoon each of kosher salt and black pepper. - Roast the Produce
Roast in the oven until the cabbage is tender, the shallots are caramelized, and the grapes begin to burst, typically 15–18 minutes. - Prepare the Pork Tenderloin
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Season the pork generously with another 1/2 teaspoon each of salt and pepper. Brown the pork on all sides, turning occasionally, until golden and just cooked through—an instant-read thermometer should register 145°F (63°C), about 8–10 minutes total. Let the pork rest for at least 5 minutes before slicing. - Finish the Sauce
Once the roasting is complete, remove the baking sheet from the oven and pour the red wine vinegar over everything. Stir to release any caramelized bits (these are packed with savory flavor!). - Serve
Slice the pork and serve alongside the roasted cabbage, shallots, and grapes. Tip the baking sheet to collect any sauce and spoon it over each plate for a final punch of flavor.
Nutrition Highlights
| Nutrient (per serving) | Amount |
|---|---|
| Calories | 381 |
| Protein | 37 g |
| Carbohydrate | 23 g |
| Fiber | 4 g |
| Sugars (added) | 15 g (0 g added sugars) |
| Fat | 15.5 g (3 g saturated) |
| Cholesterol | 95 mg |
| Sodium | 597 mg |
This recipe provides a healthy balance of protein and fiber while keeping total calories and sodium reasonable for a weeknight main course. The use of fresh produce contributes essential vitamins and antioxidants for a complete, satisfying meal.
Tips, Variations, and Serving Suggestions
- Choose the Right Pork: Look for tenderloin with a firm, pink appearance and minimal surface moisture for the best results.
- Try Other Vegetables: Red or green cabbage work equally well, and Brussels sprouts or carrots can add further variety.
- Roasting Other Fruits: If grapes aren’t available, substitute cubed plums or apricots for a similar sweet-tart note.
- Make it Seasonal: Swap in produce based on what’s fresh for the time of year. Fall is great for cabbage; summer is perfect for grapes.
- Flavor Boost: Add a splash of balsamic vinegar instead of red wine vinegar for deeper, caramel notes.
- For a Meal Prep Win: The cabbage and grapes can be roasted ahead and served at room temperature over freshly cooked pork.
Essential Cooking Techniques
Mastering a few simple techniques makes this recipe even more foolproof:
- Even Roasting: Arranging the cabbage in a single layer ensures every wedge gets nicely caramelized without steaming.
- Resting Meat: Allowing the pork to rest after cooking helps juices redistribute, keeping it moist and tender.
- Deglazing: Pouring vinegar over the hot sheet pan after roasting helps lift all the flavorful browned bits (fond), creating a natural, tangy pan sauce.
What others are reading
Why Roast Grapes With Pork?
Roasting fruit, especially grapes, with savory proteins is a culinary technique that adds complexity and balance to your plate. The heat of the oven breaks down the grapes, concentrating their sugars and releasing bright, juicy notes. This natural sweetness is a classic pairing for pork, traditionally enjoyed with apples or prunes—grapes provide a modern, vibrant alternative. The acidic hit from red wine vinegar keeps the dish from ever feeling too sweet, maintaining a layered, sophisticated flavor profile.
The Nutritional Power of Purple Cabbage
- Rich in Antioxidants: Purple cabbage contains anthocyanins (the same compounds that give blueberries their color), which have been linked to reduced inflammation and improved heart health.
- Source of Fiber: Supports digestive health and helps you feel full longer.
- Vitamin C: Boosts immunity and skin health.
- Glucosinolates: Compounds found in cruciferous vegetables like cabbage, may help protect cells from damage.
Choosing purple over green cabbage increases the levels of certain antioxidants, providing both visual appeal and potential health benefits.
Frequently Asked Questions (FAQ)
Q: Is pork tenderloin a healthy choice?
A: Yes, pork tenderloin is one of the leanest cuts of pork, making it an excellent source of high-quality protein with minimal saturated fat. Combined with roasted vegetables and fruit, it makes for a well-balanced meal.
Q: Can I use chicken or another protein?
A: Absolutely. Boneless, skinless chicken breasts or thighs work well. Adjust cooking times as needed to reach a safe internal temperature (165°F/74°C for chicken).
Q: What’s the best substitute for red wine vinegar?
A: Balsamic vinegar or sherry vinegar can be used for a different flavor profile. Both add a complex, tangy acidity that brings everything together.
Q: How can I make this recipe vegetarian?
A: Omit the pork and add canned chickpeas or sliced tempeh to the roasting pan for a hearty, plant-based protein boost.
Q: Can I make this dish ahead of time?
A: All of the vegetables (cabbage, shallots, and grapes) can be roasted in advance and served at room temperature or gently reheated. Cook the pork fresh for best texture, or reheat leftovers gently in a low oven or on the stovetop.
Serving and Pairing Suggestions
- Starch Sides: Pair with roasted potatoes, a wild rice pilaf, or crusty whole grain bread to soak up the sauce.
- Wine Pairing: A light red wine (like Pinot Noir) or a dry rosé balances the sweetness of the grapes and the savoriness of the pork.
- Salad Ideas: A simple mixed green salad with a citrus vinaigrette cuts the richness and adds freshness.
- Garnishes: Top each plate with extra thyme leaves, chopped fresh parsley, or a handful of toasted nuts for crunch.
Make-Ahead Tips and Storage
- Meal Prep: The roasted vegetables can be stored separately in an airtight container in the fridge for up to 3 days.
- Pork Storage: Leftover pork tends to dry out, so slice only what you intend to eat and wrap the rest tightly. Reheat gently or serve thinly sliced over salads.
- Sauce: Any leftover pan sauce can be refrigerated and drizzled over cooked grains, salads, or even grilled meats throughout the week.
A Modern Classic for Every Cook
This pork tenderloin with roasted red grapes and cabbage recipe brings together seasonal produce, lean protein, and thoughtful technique to create a dish that’s greater than the sum of its parts. It proves that healthy food can be bold, beautiful, and above all, delicious—even on your busiest days. With its combination of sweet, savory, and tangy flavors in every bite, this meal is sure to become a new go-to for family dinners, special occasions, or meal prep for the week ahead.
References
- https://www.womansday.com/food-recipes/food-drinks/a25782039/pork-tenderloin-with-roasted-red-grapes-and-cabbage-recipe/
- https://freshtart.com/blog/roasted-grapes-with-pork-tenderloin-cutlets-aip-paleo/30509860
- https://www.prevention.com/food-nutrition/recipes/a35633849/pork-tenderloin-roasted-grapes-cabbage-recipe/
- https://www.hannahberrymakes.com/pork-tenderloin-with-roasted-grapes-shallots/
- https://www.youtube.com/watch?v=KAuVmIk0F2w
- https://www.goodhousekeeping.com/food-recipes/a42398368/pork-tenderloin-with-roasted-red-grapes-and-cabbage-recipe/
- https://americanhomecook.com/balsamic-pork-tenderloin/
- https://tenpoundcakecompany.com/pork-tenderloin-and-roasted-grapes/
- https://sunbasket.com/recipe/pork-blade-steaks-with-roasted-grapes-and-gingered-red-cabbage
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