Roasted Pork Tenderloin with Grapes and Sage

Ingredients · for 4 (scales to your household)

• 1 1/4 pound pork tenderloin, tied with kitchen twine $5.39
• 8 Leaves fresh sage not counted
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 1 tablespoon Vegetable oil $0.05
• 1 pound Seedless grapes, separated into small clusters $3.10
• 1 Shallot $0.26
• 1 teaspoon Red wine vinegar $0.03
• 2 cups Whole-grain couscous $2.55

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper.
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 8 minutes, then remove from heat and set aside. Add remaining oil to pan with grapes, shallot, and remaining sage. Season with salt and pepper. Nest pork in center of pan.
3. Transfer pan to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 15 minutes. Remove pork and let stand 10 minutes before slicing.
4. Stir vinegar into grape mixture. Spoon grape mixture over pork and serve with couscous.