Tuscan Pork with Fennel and Grapes

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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4 cups seedless red grapes (about 1 pound)

1 large bulb fennel, trimmed, halved and thinly sliced

3 cups cubed multigrain bread (about 4 ounces)

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons chopped fresh rosemary

Kosher salt

1 large pork tenderloin (about 1 1/2 pounds)

Freshly ground pepper

1 tablespoon unsalted butter

1 tablespoon chopped fresh sage

1 shallot, chopped

3/4 cup low-sodium chicken broth


  1. Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Combine the grapes, fennel, cubed bread and 1 teaspoon each olive oil, rosemary and salt in a large bowl; toss to coat. Spread on a rimmed baking sheet; roast on the upper oven rack until the grapes start to burst and the bread is golden, about 20 minutes. Set aside.
  2. Meanwhile, slice the pork crosswise into 4 equal pieces. Turn each piece cut-side up and press with your hand to flatten slightly. Transfer to a large bowl and add 1 teaspoon olive oil and the remaining 1/2 teaspoon rosemary; season with salt and pepper and toss.
  3. Heat the remaining 1 teaspoon olive oil in a medium ovenproof skillet over high heat. Add the pork and cook until browned, about 3 minutes per side. Add the butter, sage and shallot to the skillet. Cook until the shallot softens, about 1 minute.
  4. Add the chicken broth to the skillet. Transfer to the bottom oven rack and roast until a thermometer inserted sideways into the pork registers 145 degrees F, about 10 minutes. Serve the pork with the grape-fennel mixture; pour the pan juices over the top.