Ingredients

• 4 cups red and/or green grapes
• 1-1 1 pounds pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 cup finely chopped shallots
• 1/2 cup Madeira, (see Shopping Tip) or white wine
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 2 teaspoons Dijon mustard
• 2 teaspoons water
• 1 1/2 teaspoons cornstarch

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Cooking Directions

Step 1

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

Step 2

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.

Step 3

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 145°F, 12 to 14 minutes. Transfer the pork to a cutting board to rest before slicing.

Step 4

Place the pan over medium heat (use caution, the handle will be hot), add shallots and cook, stirring, until softened, 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.