Categories: Pork- main dish

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 Tbsp. firmly packed dark brown sugar
• 2 Tbsp. rice wine or dry sherry
• 2 Tbsp. unseasoned rice vinegar
• 2 cloves garlic, minced
• 1 tsp. peeled and grated fresh ginger root
• 1/4 tsp. crushed red pepper flakes
• 1 pork tenderloin, trimmed of visible fat and silver skin
• 1 Tbsp. canola oil
• 3 cups red seedless grapes

Directions

1. Combine the soy sauce, brown sugar, rice wine or sherry, rice vinegar, garlic, ginger and crushed red pepper flakes in a gallon-size zip-top bag. Add the pork tenderloin and seal, pressing as much air out of the bag as possible. massage to coat, making sure the sugar has dissolved. Let the pork sit at room temperature for 1 hour or refrigerate for up to 4 hours.
2. Heat oven to 400 degrees.
3. Heat the oil in a large, oven safe skillet over medium-high heat. Remove the pork from the marinade and pat it dry with paper towels, then place it in the skillet; discard the marinade. Sear meat for 6 minutes, turning it two or thee times to brown it all over. Remove the skillet from the heat.
4. Add the grapes to the skillet, arranging them around the pork and turning them in the skillet a bit so they become coated with the pan juices. Transfer the skillet to the oven; roast for 18 to 23 minutes, or until an instant-read thermometer registers 145 degrees.
5. let the meat rest for 5 minutes before slicing thinly. Serve the pork with the grapes alongside.

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