Pork Tenderloin with Roasted Grape, Leek and Sherry Vinegar Sauce over Creamy Rosemary Polenta
An original pork recipe featuring seared and oven-finished tenderloin, paired with a glossy roasted grape, leek and sherry vinegar sauce, served over creamy rosemary-scented polenta. Balanced, elegant, and comforting.
Ingredients
- 600 g pork tenderloin (limpio and without exceso of grasa)
- 250 g seedless red grapes (cut por the mitad)
- 180 g leek (solo the parte blanca and verde claro, sliced finas)
- 10 g garlic (chopped)
- 6 g fresh rosemary (chopped, divided)
- 160 g instant polenta (dry)
- 500 ml chicken broth (divided)
- 240 ml whole milk
- 50 g grated Parmesan cheese
- 25 g butter (divided)
- 30 ml sherry vinegar
- 15 ml honey
- 30 ml olive oil (divided)
- 8 g salt (or to taste, divided)
- 3 g black pepper (freshly ground, divided)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Toss the grapes with 1 tablespoon olive oil, honey, a pinch of salt, and some black pepper. Spread them on a small tray and roast for 12 minutes, until tender and lightly caramelized.
- 2
While the grapes roast, pat the pork tenderloin dry with paper towels and season it all over with half of the salt, half of the black pepper, and 1 teaspoon chopped fresh rosemary.
- 3
Heat an oven-safe skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the pork tenderloin on all sides for 5 to 6 minutes, until well browned.
- 4
Transfer the skillet to the oven and cook the tenderloin at 200°C / 400°F for 10 to 12 minutes, or until it reaches an internal temperature of 63°C / 145°F. Remove from the oven, transfer to a board, and let it rest for 8 minutes.
- 5
In a medium saucepan, bring 350 ml chicken broth and the milk to a boil. Lower the heat and slowly rain in the polenta, whisking constantly to prevent lumps.
- 6
Cook the polenta over low heat for 4 to 5 minutes, stirring, until creamy. Stir in the Parmesan, 15 g butter, the remaining half of the rosemary, and a pinch of salt and black pepper. If it becomes too thick, gradually add the remaining chicken broth until smooth.
- 7
Set the same pork skillet over medium heat. Add the leek and cook for 3 minutes in the pan juices. Add the garlic and cook for 30 seconds more.
- 8
Add the roasted grapes, sherry vinegar, and the rest of the chicken broth. Cook for 2 to 3 minutes, scraping the bottom to incorporate the browned bits. Add the remaining butter and swirl until the sauce is glossy. Taste and adjust with the remaining salt and black pepper as needed.
- 9
Slice the pork tenderloin into thick medallions. Spoon creamy polenta onto each plate, arrange the pork on top, and finish with the roasted grape, leek, and sherry vinegar sauce.
- 10
Garnish with the remaining fresh rosemary and serve right away.
Chef tips
For a deeper sauce, lightly crush some of the roasted grapes when adding them to the skillet. Let the pork rest before slicing so it stays juicy.
Substitutions
You can use vegetable broth instead of chicken broth. If you do not have sherry vinegar, use a mild red wine vinegar. Instant polenta can be replaced with traditional polenta, adjusting the cooking time accordingly.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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