• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.

• One 1 1/4-pound pork tenderloin, tied with kitchen twine
• 8 leaves fresh sage
• Coarse salt and freshly ground black pepper
• 1 tablespoon plus 1 teaspoon vegetable oil
• 1 pound seedless grapes, separated into small clusters
• 1 shallot, sliced
• 1 teaspoon red wine vinegar
• 2 cups cooked whole-grain couscous

Click Here For Step-By-Step Instructions