The Recipe Trove

from Eating Well, December 2008

4 cups red and/or green grapes

1 1/4 pounds pork tenderloin, trimmed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1/4 cup finely chopped shallots

1/2 cup Madeira or white wine

1/2 cup reduced-sodium chicken stock

1 tablespoon chopped fresh thyme or 1 teaspoon dried

2 teaspoons Dijon mustard

2 teaspoons water

1 1/2 teaspoons corn starch

Position racks in the middle and lower third of oven; preheat to 425ºF.

Place grapes on a rimmed baking sheet.  Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes.

Meanwhile, rub pork with salt and pepper.  Heat oil in a large ovenproof skillet over medium-high heat.  Add the pork and brown on one side, about 2 minutes.  Turn the pork over and transfer the pan to the top oven rack.  Roast the pork until just barely pink in the center and an instant-read thermometer registers 145ºF, 12 to 14 minutes.  Transfer the pork to a cutting board to rest before slicing.

Place the pan over medium heat (use caution, handle will be hot), add shallots and cook, stirring, until softened, about 1 to 2 minutes.  Add Madeira or wine and cook until reduced by half, 2 to 4 minutes.  Stir in broth, thyme and mustard; bring to a simmer.  Combine water and cornstarch in a small bowl and stir into the pan sauce.  Cook until thickened, 30 seconds to 1 minute.  Stir in the grapes.  Serve the sliced pork with the grape sauce.

Makes 4 servings.

Per serving: 299 calories, 6 grams fat ( 1 gram sat, 4 gram mono), 74 Milligrams cholesterol, 31 grams carbohydrate; 26 grams protein, 2 grams fiber