Pork Tenderloin with Roasted Grape Sauce

Pork Tenderloin with Roasted Grape Sauce (Adapted from Eating Well)

4 cups red grapes
1 pound trimmed pork tenderloin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped shallots
1/2 cup Madeira
1/2 cup chicken broth
1 teaspoon dried thyme
2 teaspoons Dijon mustard
2 teaspoons water
1 1/2 teaspoons cornstarch

Preheat oven to 425 degrees with racks in the middle and lower third of the oven.

On a large baking sheet coated with cooking spray, add grapes - roast on the lower rack, shaking the pan occasionally, until shriveled, about 25 to 30 minutes.

Meanwhile, season pork with salt and pepper.

In a large oven-safe skillet, heat oil over medium-high. Add pork - cook until browned on one side, about 2 minutes. Turn pork over - transfer skillet to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers about 145 degrees, about 12 to 14 minutes. Remove pork and place on a cutting board - let meat rest for 5 to 10 minutes before slicing.

Place skillet over medium heat - add shallots and cook, until softened, about 1 to 2 minutes. Pour in Madeira - cook until reduced by half, about 2 to 4 minutes. Stir in broth, thyme and mustard and allow mixture to come to a simmer.

In a small bowl, whisk together water and cornstarch - pour mixture into the skillet and cook, stirring, until thickened, about 30 seconds to 1 minute. Stir in the roasted grapes. Serve sliced pork with sauce.

Makes about 4 servings.

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