Best 3 30 Minute Roasted Pork With Grapes And Couscous Recipes

Indulge in a flavorful culinary journey with our succulent Roasted Pork with Grapes and Couscous, a dish that tantalizes taste buds with its aromatic blend of savory pork, sweet grapes, and fluffy couscous. This delectable meal is not only a weeknight savior, ready in just 30 minutes, but also a versatile dish that can be customized to your liking.

Accompany the roasted pork with a vibrant medley of sides, including a refreshing Grape and Arugula Salad, a creamy Avocado and Feta Dip, and a hearty Roasted Sweet Potato and Brussels Sprouts dish. Each side complements the main course perfectly, creating a symphony of flavors and textures that will leave you craving more.

For those seeking a lighter option, the Roasted Vegetable and Quinoa Bowl offers a delightful combination of roasted vegetables, fluffy quinoa, and a tangy dressing, making it a wholesome and satisfying meal.

And for those with a sweet tooth, the Grape and Almond Galette beckons with its flaky crust, sweet grape filling, and crunchy almond topping, providing the perfect ending to your culinary adventure.

From the savory main course to the delectable sides and sweet dessert, this collection of recipes promises a culinary experience that will delight your senses and leave you feeling satisfied and fulfilled. So, gather your ingredients, preheat your oven, and embark on a taste-bud-tingling journey with our Roasted Pork with Grapes and Couscous and its tempting accompaniments.

Here are our top 3 tried and tested recipes!

PORK TENDERLOIN WITH MUSHROOMS AND COUSCOUS

Pork Tenderloin with Mushrooms and Couscous image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 large pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground pepper
2 stalks celery, chopped
1 medium onion, chopped
8 ounces cremini mushrooms, sliced
1/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
2 sprigs fresh rosemary
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup chopped fresh parsley
1 cup Israeli couscous

Steps:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

PORK LOIN WITH GRAPES

Pork Loin With Grapes image

Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat's salty drippings.

Provided by Jill Santopietro

Categories dinner, roasts, main course

Time 2h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 3-pound boneless center-cut pork loin
1 tablespoon finely chopped thyme, plus 6 whole sprigs
1 tablespoon finely chopped parsley
1 1/2 teaspoons finely chopped rosemary, plus 3 whole sprigs
1 1/2 teaspoons finely chopped sage, plus 3 whole sprigs
1/2 cup Dijon mustard
6 tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 pound fingerling potatoes, halved lengthwise
6 shallots, peeled and halved through the root
1 pound red seedless grapes, snipped into 6 small bunches
1/2 cup port
1/2 cup chicken stock

Steps:

Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.

Nutrition Facts : @context http, Calories 784, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 18 grams, TransFat 0 grams

SKILLET PORK CHOPS WITH BLISTERED GRAPES

Skillet Pork Chops With Blistered Grapes image

Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you'd prefer; just be sure to reduce the cooking time accordingly.

Provided by Samantha Seneviratne

Categories dinner, snack, weeknight, meat, one pot, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 bone-in, 1-inch-thick pork chops (about 3/4 pound each)
Kosher salt and black pepper
1 1/2 cups small, seedless red grapes
1 shallot, minced
1 garlic clove, minced
2 teaspoons all-purpose flour
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup dry white wine
2/3 cup chicken stock
2 teaspoons grainy mustard
1 tablespoon heavy cream or unsalted butter

Steps:

In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.

Tips:

Choosing the right cut of pork is essential for this recipe. A boneless pork shoulder or pork loin roast is ideal, as it will cook evenly and remain tender and juicy.
Marinating the pork in a mixture of olive oil, garlic, rosemary, and thyme not only infuses it with flavor but also helps to tenderize it. Be sure to let the pork marinate for at least 30 minutes, or up to overnight.
Roasting the pork at a high temperature for a short period of time helps to create a crispy outer layer while keeping the inside moist and succulent.
The grapes and couscous make a delicious and flavorful accompaniment to the pork. The grapes add a touch of sweetness and the couscous provides a hearty and filling base.
Garnishing the dish with fresh herbs such as parsley or cilantro adds a pop of color and freshness.

Conclusion:

This 30-Minute Roasted Pork with Grapes and Couscous is a simple yet impressive dish that is perfect for a weeknight meal or a special occasion. The pork is tender and juicy, the grapes add a touch of sweetness, and the couscous provides a hearty and filling base. This dish is sure to please everyone at the table.