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Pork tenderloin is synonymous with dry, boring dinners, but it doesn’t have to be. Alexis Deboschnek is giving it new life with her recipe for mustardy pork tenderloin with grapes and red onions (from her new cookbook, To the Last Bite). It’s flavorful and modern, not to mention easy to make.
“This pork tenderloin is surprisingly simple,” she writes, “and one of my go-to recipes. What makes this an all-time great for me is the grapes. Trust me on the grapes—as they roast, they soften and become almost saucy. This is the perfect way to use up any that have started to lose their firmness, as they’ll cook down so much it’ll be unnoticeable. They cook alongside red onions and the mustard-slathered pork, which means this dish walks the line between sweet, spicy and savory.”
As an added bonus, the recipe can easily be doubled and, according to Deboschnek, makes great leftovers reheated or straight from the fridge.
Excerpted from To the Last Bite by Alexis Deboschnek. Copyright © 2022. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.
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