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Pork Tenderloin with Roasted Red Grapes and Cabbage: A Flavorful Oven-Roasted Feast

Discover a vibrant, oven-roasted pork tenderloin recipe featuring sweet grapes and nutrient-rich cabbage, perfect for a healthy, elegant meal.

By Medha deb

Created on Sep 24, 2025

Discover a vibrant, oven-roasted pork tenderloin recipe featuring sweet grapes and nutrient-rich cabbage, perfect for a healthy, elegant meal.

Pork Tenderloin with Roasted Red Grapes and Cabbage: Balanced Flavor Meets Everyday Elegance

Few dishes marry sweet, savory, and earthy flavors the way oven-roasted pork tenderloin with red grapes and cabbage does. This dish is not only accessible for home cooks but also offers restaurant-quality taste, blending tender pork with the unexpected burst of roasted grapes and plush, caramelized cabbage. The result is a weeknight meal that’s healthy, delicious, and visually stunning on the dinner table.

Why This Recipe Works

Balanced Nutrition: Lean pork, antioxidant-rich grapes, and vitamin-packed cabbage offer protein and plenty of micronutrients.
Seasonal Ingredients: Grapes and cabbage are abundant and affordable, making this recipe accessible and wallet-friendly year-round.
Simple Technique: Roasting on a single sheet tray develops deep, caramelized flavors with minimal mess and effort.
Versatility: Easily scaled for family dinners or entertaining a crowd without fuss.

Ingredients

3 Tbsp olive oil, divided
4 sprigs fresh thyme, broken into pieces
1 small purple cabbage (about 1 1/2 lbs.), cut into 1/2-inch wedges
2 shallots, halved
1 1/2 cups small red seedless grapes
Kosher salt and black pepper
1 1/2 lbs. pork tenderloin, cut into 4 portions
1/2 cup red wine vinegar

Step-by-Step Directions

1. Prepare the Sheet Tray

Preheat your oven to 450°F (232°C). Coat a rimmed baking sheet evenly with 2 tablespoons of olive oil. Scatter the thyme sprigs across the oiled sheet for herbal fragrance and flavor.

2. Arrange the Vegetables and Fruit

Place the cabbage wedges in a single layer on the baking sheet. Arrange halved shallots cut-side down in open spaces. Sprinkle the grapes over the top, allowing them to nestle between the cabbage and shallots. Season everything generously with 1/2 teaspoon each kosher salt and black pepper to enhance the natural sweetness of the grapes and cabbage.

3. Roast to Perfection

Roast for 15 to 18 minutes, or until the cabbage is fork-tender, shallots are deeply caramelized, and the grapes begin to burst and release their juices. The roasting process brings out the natural sugars in the grapes and cabbage, delivering a seamless sweet-savory experience.

4. Sear the Pork Tenderloin

While the vegetables roast, season the pork tenderloin portions with 1/2 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sear the pork, turning occasionally, until golden brown on all sides and an instant-read thermometer registers 145°F (63°C) in the center—about 8 to 10 minutes. Rest the pork for at least 5 minutes after cooking to ensure juiciness before slicing.

5. Build a Flavorful Pan Sauce

Once vegetables are roasted, remove the baking sheet from the oven and immediately drizzle with 1/2 cup red wine vinegar. Use a spatula to stir and scrape up any tasty browned bits stuck to the pan—this forms a zesty, savory sauce to drizzle over the finished dish.

6. Serve and Enjoy

Slice the rested pork tenderloin into medallions and arrange on plates with portions of roasted cabbage, shallots, and grapes. Tilt the pan to collect the punchy vinegar sauce and spoon generously over the pork and vegetables for a burst of acidity and flavor.

Nutrition Facts

Per Serving (1/4 of total)	Amount
Calories	381 kcal
Protein	37 g
Carbohydrates	23 g
Fiber	4 g
Total Sugars	15 g
Added Sugars	0 g
Total Fat	15.5 g
Saturated Fat	3 g
Cholesterol	95 mg
Sodium	597 mg

Chef’s Tips for Success

Always let pork rest after cooking to maintain maximum juiciness and tenderness.
Use seedless grapes—they roast more evenly and provide sweetness without interruption.
The vinegar sauce is essential: it cuts through richness and ties the flavors together with subtle acidity.
For extra flavor, add a pinch of freshly cracked black pepper to the pan sauce before serving.

The Health Benefits of Key Ingredients

Pork Tenderloin: Lean, high-protein, and low in fat compared to other pork cuts.
Purple Cabbage: Rich in vitamins C and K, and a source of glucosinolates—compounds linked to disease resistance.
Red Grapes: Packed with antioxidants, resveratrol, and immune-boosting polyphenols.
Shallots: Provide subtle sweetness and nutritional compounds with anti-inflammatory potential.
Fresh Thyme: Adds aroma and essential oils with possible antimicrobial properties.

Why Roasted Grapes?

Roasting grapes concentrates their natural sugars and brings out juicy, complex flavors that pair beautifully with pork. As they roast, grapes blister and burst, lending a luscious sauce-like texture and subtly sweet flavor that elevates any savory dish.

Pairing Suggestions & Sides

Grain Sides: Brown rice, farro, or quinoa complement this dish and soak up extra sauce.
Potato Dishes: Roasted potatoes or creamy mashed sweet potatoes round out the plate and provide comfort.
Fresh Salads: Serve alongside a crisp green salad with a citrusy vinaigrette for balance.

Recipe Variations

Vegetarian Version: Substitute pork with thick slices of cauliflower or portobello mushrooms, roasted alongside the grapes and cabbage.
Different Fruits: Substitute half the grapes with sliced apples or pears for a different seasonal spin.
Add whole grain mustard to the pan sauce for an extra tang.

Frequently Asked Questions (FAQs)

Q: Can I use green grapes or must they be red?

A: Red grapes are recommended for their sweetness and color, but green grapes will work; they may be slightly less sweet and more tart.

Q: What should I do if I don’t have shallots?

A: Substitute with small red or yellow onions, cutting them into wedges or thick slices for similar texture and flavor.

Q: Can I make this dish ahead of time?

A: The vegetables and grapes can be roasted a few hours in advance and reheated. It’s best to sear and rest the pork just before serving for optimal juiciness.

Q: Is this dish gluten-free?

A: Yes, all ingredients in this recipe are naturally gluten-free.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain pork tenderness and preserve grape juiciness.

Meal Prep and Storage Tips

Slice and portion the roasted vegetables and pork into meal-prep containers for healthy, flavorful lunches.
Reheat in the oven or microwave, adding a splash of water or broth to keep meat moist.

Serving Suggestions for Entertaining

Garnish with fresh herbs such as parsley or chives for extra color and freshness.
Offer crusty whole-grain bread on the side to mop up extra sauce.
Serve with a light red wine such as Pinot Noir or a dry Chardonnay to complement the flavors.

Conclusion: Smart Cooking for Healthy Living

This oven-roasted pork tenderloin with red grapes and cabbage embodies everything a modern cook seeks: nutrition, flavor, and visual appeal. It’s proof that healthy meals can be indulgent, easy to prepare, and memorable for everyone at the table. With inexpensive ingredients and straightforward technique, this recipe is destined to become a go-to favorite for quick dinners, casual gatherings, or special occasions alike.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb