- 1 pork tenderloin, (about 1.5 pounds)
- 1 + 1/2 teaspoons salt, (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/8 teaspoon cinnamon
- 1 head radicchio, (cut unto 8 wedges, rinsed and patted dry (see above image))
- 1 pound grapes, (rinsed and patted dry)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon minced rosemary
- Place a cast iron pan* in the oven with racks arranged in the middle and lower positions. Turn it on to 450℉. The pan will heat up with the oven.
- Mix together the teaspoon of salt, smoked paprika, cumin, coriander, and cinnamon in a small bowl. Place the pork on a plate and coat it with the spice mixture. Set aside.
- Drizzle some olive oil on a rimmed baking sheet, just enough to coat it. Arrange the radicchio and grapes on it and drizzle with another tablespoon or so of oil, and the balsamic vinegar. Gently toss to coat. Sprinkle with the rosemary and 1/2 teaspoon salt.
- Once the oven is preheated, carefully remove the pan and swirl in just enough oil to coat. Add the pork.
- Place the pork and the sheet pan in the oven and roast for 10 minutes. After 10 minutes, remove everything from the oven and flip, and then cook for another 8-10 minutes, until the radicchio is browned and caramelized and pork is reaches a temperature of 140℉-145℉. Depending on how evenly your oven cooks, you may want to switch the positions of the pans half way through cooking.
- When finished, remove the pork to a cutting board and tent loosely with foil. Allow to rest for 5 minutes before slicing.
* Alternately, skip this step and simple arrange everything on a sheet pan, cooking as directed. You might need to cook the pork slightly longer, and using a meat thermometer is recommended. Either way, cook time can vary depending on the size of the tenderloin.