Herb-Crusted Pork Tenderloin with Parsnip Mash and Balsamic Roasted Grapes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Take the pork tenderloin out of the refrigerator while you prepare the remaining ingredients.

2. 2

   Place the parsnips and 4 whole garlic cloves in a pot with enough water to cover. Bring to a boil, reduce to medium heat, and cook for 15 to 18 minutes until the parsnips are very tender.

3. 3

   Meanwhile, in a bowl, mix 1 tablespoon Dijon mustard, rosemary, thyme, the 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Rub this mixture all over the pork tenderloin.

4. 4

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork tenderloin for 2 minutes per side until lightly browned.

5. 5

   In a roasting pan or in the same skillet, combine the red grapes, red onion, remaining 1 tablespoon olive oil, remaining 1 tablespoon Dijon mustard, balsamic vinegar, and 1/4 teaspoon salt. Place the pork tenderloin next to the grapes and onion.

6. 6

   Roast at 220°C / 425°F for 14 to 18 minutes, or until the center of the pork reaches 63°C / 145°F. Remove from the oven, transfer the pork to a board, and let it rest for 5 minutes. Stir the grapes and onion once during roasting so they cook evenly.

7. 7

   Drain the parsnips and cooked garlic. Mash them with the butter, warm milk, and remaining 1/2 teaspoon salt until smooth. If you want a looser texture, add the hot chicken broth little by little until you reach the desired consistency.

8. 8

   Slice the pork tenderloin into medallions. Serve over a bed of parsnip mash, then top with the roasted grapes and red onion, along with the pan juices.