Roasted Pork with Baked Grapes and Couscous in 30 Minutes

Ingredients:

• 1 pork tenderloin, trimmed and patted dry (about 600g)
• 3 cups of seedless black and white grapes
• 10-12 fresh sage leaves
• 3 tablespoons extra-virgin olive oil
• 0.5 cups couscous
• 2 tbsp. chopped walnuts

Preparation:

1. Position 2 racks in the upper and middle thirds of the oven and preheat the oven to 230°C.
2. On a rimmed baking sheet, toss the grapes with the sage leaves, 2 tablespoons olive oil, 1 teaspoon salt, and freshly ground black pepper. Roast on the top rack until the grapes are shriveled and softened and the skins are golden brown, 15 to 20 minutes.
3. Remove a few sage leaves to use for garnish.
4. Meanwhile, sprinkle the pork with 1/2 teaspoon of salt and a few grinds of black pepper. Heat the remaining oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until browned on all sides, about 5 minutes.
5. Transfer the skillet to the middle rack of the oven and roast until a meat thermometer inserted into the center of the tenderloin registers 145°F (63°C), 11 to 12 minutes. Set the meat aside to rest.
6. While the grapes and pork are roasting, place the couscous in a medium bowl. Add enough hot water to cover the couscous, cover with plastic wrap, and let it sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
7. Slice the pork. Place the couscous on a serving platter and top with the pork and grapes. Sprinkle with walnuts and sage leaves.