Dijon and Sage Pork Tenderloin with Sautéed Red Onion and Grapes

Y'all if you are not on this grape and red onion trend with pork - you need to be. Inspired by Lisa Hawley of Southern Roots restaurant, this different twist on a pre-marinated store bought pork tenderloin will have you working this into your weekly rotation!

So - heres what you need to know:

Ingredients:

• Pork Tenderloin - I used a pre-marinated Smithfield Garlic and Herb Pork Tenderloin

• ~1/4 lb Grapes - red or green (halved)

• ~1/2 of a Red Onion

• ~1/4 cup Dijon, plus 3 Tbs Dijon

• Few tablespoons of fresh/chopped Sage or dried sage, plus a 1-2 more Tbs for the sauce

• ~1/2 cup Beef Stock

• Splash red wine

Directions:

• Cut tenderloin into medallions - about 1/2 inch thick

• Combine Dijon and Sage and spread onto one side of the medallions

• In a skillet on medium heat, put about 1 Tbs oil and throw in the red onion and grapes. Let those sauté in the pan until your pork is finished in the sauce (below). The grapes should get soft and explode a little similar to cooking cherry tomatoes. The red onion should be completely wilted and caramelized. When done, throw in a Tbs of butter (butter gravy) and let that get even more caramelized for a couple more minutes.

• Put Dijon side down into a skillet on medium high heat with about 2 Tbs oil

• When the dijon side is down in the pan, spread the dijon/sage mixture onto the other side of the medallions

• Cook both sides about 3-5 minutes on each side (until they start to brown a little) will depend on the heat of your stove and the pan you are using.

• Once the pork is cooked, take it out of the pan and put aside. Scrape up the browned bits in the pan if they have stuck to the bottom

• In the pan, put the beef stock, red wine and the rest of the dijon and sage. Let that simmer in the pan and get everyone playing nicely in the pan together. Just taste test it to see if you need to tweak it to your liking!

• Once the sauce is done, put the medallions back into the sauce. Leave in there for a couple of minutes and then serve, drizzling extra sauce on top and then the wilted red onions and grapes!

• Recommend serving with mashed potatoes / spaghetti squash / roasted fingerling potatoes and arugula salad.