Herb Crusted Pork Tenderloin with Roasted Grapes and Onions

Pairs perfectly with our 2021 777 Block Pinot Noir

Pork Loin on a serving platter paired with a bottle and glass of Pinot Noir


  • Pork Tenderloin – 2

  • Flat leaf Parsley – 1 bunch

  • Chives – 1 bunch

  • Fresh Herbs of your choosing: we recommend thyme & oregano, but you may also use rosemary, basil or tarragon

  • Garlic – 1 small clove (optional)

  • Yellow Onions – 2

  • Sherry Vinegar – 3 Tbsp

  • Chicken stock – 3 cups

  • Butter – 1 stick or ½ cup

  • Japanese style bread crumbs (panko) – 1 ½ cup

  • Seedless Red Grapes – 2 cups

  • Salt & Pepper to taste


Remove skin from onion and thinly slice both yellow onions.  Heat sauté pan over high heat, add sliced onion and cook while constantly stirring/tossing in order to achieve a deep caramel color, without burning.  Do not use oil in the pan, simply add a few drops of water to the pan to deglaze if the onions begin to blacken at any time.

Once the onions are a deep brown color, add 3 Tbsp of sherry vinegar.  Continue to cook the onions until the liquid has reduced to dry.  Add 3 cups of chicken stock and lower heat to medium, continue to reduce until the consistency is thick and shiny.  Add a pinch of salt and black pepper, set the onion glaze aside.

Allow the pork to come to room temperature while preparing the herb coating. 

Roughly chops all herbs and garlic (if using) together, including chive, parsley and aromatic herbs (thyme, oregano, and any others you elect to use).  Combine roughly chopped herbs and garlic in a food processor with ½ cup butter and 1 ½ cup bread crumbs.  Pulse until mixture is well combined, but not quite a puree.

Spread the herb, butter, and bread crumb mixture onto a sheet (you may use parchment paper, plastic wrap or a siplat). Once evenly spread, place in the refrigerator to chill. 

While the crust is chilling, season the tenderloins with salt & pepper.  Pan sear over high heat until desired doneness, turning regularly for consistent cooking (about 6 minutes a medium/medium rare with a rose center, they will continue to cook slightly in the next step).

Remove the herb crust from the refrigerator and cut into rectangles that will lay over the tenderloins.  drape the herb crust over the two tenderloins and place under a broiler until bubbling.  Remove from the pan and allow to rest on a drip pan.

Grapes & Plating
While the tenderloins are resting, remove grapes from stems and heat a sauté pan over high heat. Lightly coat the grapes in oil of your choosing and place into the heated pan.  Continue to cook until the skins of the grapes blister (the grapes will still be raw in the center), approximately 2-3 minutes.

Lay the onions in the center of a serving platter, cut the tenderloins into medallions and place onto the bed of onions.  Spoon the warm grapes over the dish and serve.