Pork tenderloin with red wine sauce

Instructions

1. Whisk together the wine, olive oil, and 2 tbsp + 1 tsp (45 ml) mustard in a large bowl. Roughly chop 3 garlic cloves and add to the marinade along with 2 teaspoons of salt and 1 teaspoon of pepper. Add in 2 sprigs of sage as well as the pork tenderloins and toss until well coated. Cover the bowl with plastic wrap or a dinner plate and leave the pork to marinate and come up to room temperature for 30 minutes. If working ahead, you can also transfer the marinating pork to the fridge for up to 1 day before moving to the counter for 30 minutes before cooking.
2. Meanwhile, heat your oven to 220°C (425°F).
3. Place a large oven-safe skillet over medium-high heat. Remove the pork from the marinade and pat off any excess with paper towel. Drizzle the pork with about 2 teaspoons of olive oil and add to the pan to sear for 2 to 3 minutes per side or until golden brown then set aside. Add 1 tsp of oil and the onions to the pan. Season with salt and pepper and cook until softened and lightly golden, about 3 minutes.
4. Mince and stir in the remaining garlic clove and add in the grapes. Nestle the seared pork tenderloins on top and transfer to the oven for 15 to 18 minutes or until the pork is cooked to your liking.
5. Remove the tenderloins and grapes from the pan, cover loosely with foil, and set aside to rest while you prepare the pan sauce.
6. Place the pan over medium-high heat and deglaze with the wine, scraping up any stuck-on bits from the bottom of the pan. Add in the remaining sprig of sage and bring to a boil to reduce the wine by about half. Stir in the remaining 1½ tbsp of mustard and maple syrup, remove the sage sprig, and season to taste with nutmeg, salt, and pepper. To make a slightly richer sauce, whisk in the butter, if using.
7. Thickly slice the pork tenderloin and serve alongside the roasted grapes and red wine sauce.