Olive Garden Roast Pork Loin with Grapes and Wine
Elevate your dinner table with this exquisite Olive Garden Roast Pork Loin with Grapes and Wine—a harmonious blend of savory and sweet flavors. Perfectly seasoned with garlic, rosemary, and thyme, the tender, golden-brown pork loin is roasted alongside burstingly sweet red seedless grapes for a unique twist on a classic dish. The finishing touch? A rich, velvety sauce made by deglazing the pan with dry red wine, chicken broth, and balsamic vinegar, whisked together with butter for an irresistible glaze. Ready in just 20 minutes of prep time and beautifully elegant for hosting, this savory-sweet masterpiece is sure to wow your guests. Whether for a special celebration or a hearty weeknight meal, this recipe brings restaurant-quality flavor into your home.
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Recipe Information
Ingredients
- 3 pounds pork loin
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 cups red seedless grapes
- 1 cup dry red wine
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper to form a paste.
Rub the seasoning paste evenly over the pork loin.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Remove the skillet from heat and scatter the red seedless grapes around the pork loin.
Transfer the skillet to the preheated oven and roast for 50-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, transfer the pork loin and grapes to a serving platter and tent with aluminum foil to rest for 10 minutes.
While the pork rests, return the skillet to the stovetop over medium heat. Add the dry red wine and deglaze the pan, scraping any browned bits from the bottom.
Stir in the chicken broth and balsamic vinegar, and simmer the sauce until reduced by half, about 5-7 minutes.
Whisk in the unsalted butter to finish the sauce and season with additional salt and pepper if needed.
Slice the rested pork loin and serve alongside the roasted grapes. Drizzle the wine sauce over the pork and grapes before serving.
Nutrition Facts
Calories |
4325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.3 g | 312% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 77.0 g | ||
| Protein | 375.3 g | 751% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 7268 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
