Pork Medallions with Roasted Root Vegetables and Grapes [RECIPE]

Pork tenderloin with roasted root vegetables and grapes

Pork tenderloin with roasted root vegetables and grapes is a low calorie, low fat way to enjoy the bounty of the harvest season. (Photo by Jathan Fink, Jadeworks Entertainment)

Few things say autumn to me like a huge platter of roasted veggies served alongside one of my favorite cuts of meat, pork tenderloin. I love it because it is a tasty cut that cooks quickly, but it also has great health benefits. If you’re watching your figure, tenderloin has only 93 calories per 3-ounce serving and is very lean. It is also rich in selenium which helps regulate your metabolism and protects the cells that line your blood vessels from damage. The addition of grapes lends moisture and a touch of natural sweetness to the meal. The best thing about this fall feast is that it looks simply gorgeous on your plate. Enjoy!

PREP: 15 minutes
COOK: 1 hour

INGREDIENTS

For the roasted vegetables

  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 2 sweet potatoes, pealed and cut into 1/2-inch pieces
  • 1 onion, peeled and cut into 1/2-inch pieces
  • 1 parsnip, peeled and cut into 1-2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme

For the pork medallions 

  • 2 teaspoons extra-virgin olive oil
  • 1 1-pound pork tenderloin, sliced into 3/4-inch-thick slices
  • Kosher salt and pepper
  • 2 tablespoons balsamic vinegar
  • 1/2 cup water
  • 2 cups seedless red grapes
  • 1 teaspoon dried rosemary

DIRECTIONS 

  1. Preheat broiler with the rack in the middle position. In a large bowl, combine carrots, sweet potatoes, onion and parsnip. Drizzle mixture with 2 tablespoons olive oil, salt, pepper, rosemary and thyme. Toss to coat. Line a baking sheet with foil and spread vegetable mixture out evenly on top. Broil vegetables until tender, about one hour. Turn off broiler and leave vegetables in oven until ready to serve.
  2. With about 15 minutes of cook time remaining for the vegetables, heat 2 teaspoons olive oil in a large cast iron skillet on medium high heat. Sprinkle pork with salt and pepper, then sear pork on each side, about 5 minutes total. Depending on the size of your skillet, you may have to cook the pork in batches. Pork should be nicely browned and cooked through when removed from the pan; set aside. Deglaze skillet with vinegar and water. Add grapes and rosemary; cook until softened, about 5 minutes. Remove from heat.
  3. Arrange pork medallions at one end of large plate or platter. Spoon roasted vegetables onto platter, sprinkle cooked grapes over top of entire platter and serve.

YIELDS: 4 servings

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About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Pork Medallions with Roasted Root Vegetables and Grapes [RECIPE]

  1. Pingback: Gatherings Remind Us Why Human Connections Are Truly Important | Jathan Fink

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