Sunday, 16 October 2016

Pork Tenderloin with Roasted Grape Sauce

Italy is a paradise for quality food, we had so many good quality meals during our recent trip there. One of the dishes that impressed me a lot is the Pork Tenderloin with Grape Sauce. I took mental notes on the obvious ingredients while we were dining so that I could try to replicate it when I am back in Singapore. So here it is, my version of this sweet pork dish.


300g pork tenderloin/ loin (6 pieces)
30 sweet green seedless grapes
2 inches young ginger (remove skin and cut into small slices)
3 sprigs rosemary
Olive oil and butter
2-3 tbsp white cooking wine
Black pepper
1/2 cup water
1tsp corn starch

1. Pat dry and pound the pork loins using the back of a chopper. Marinate with salt and black pepper.
2. Air fry the grapes at 170 degrees for about 20mins until skin crack, soften and shriveled. Need to toss/ stir at intervals for even cooking. Set aside.
3. Add olive oil and butter in pan, fry the pork loin until just cooked. Set aside.
4. On the same pan add a bit more olive oil and fry the young ginger for a while, add the wine.
3. Add the grapes and any leftover grape juice. Rub the rosemary sprigs with both hands to release the aroma and add into pan. Fry for awhile then add in the water with corn starch.
4. Once sauce thicken, pour over the pork loins and serve.

Serve it with rice or potatoes.

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