1 pork tenderloin
Salt and freshly ground black pepper to taste
Extra virgin olive oil
3 cups seedless red grapes, removed from stem
¾ cups chicken stock
½ cup balsamic vinegar
5 to 6 sprigs fresh thyme (or 1 Tbsp. dried)
• Preheat oven to 375.
• Season pork tenderloin with salt and pepper and drizzle about 2 tablespoons of olive oil into a large, oven-proof skillet over high heat.
• Sauté the grapes in the skillet for about 4 minutes and then remove them from the skillet and set aside.
• Sear the pork tenderloin on all sides in the same skillet (about 1½ minutes per side).
• Add the grapes back into the skillet and place the skillet in the oven for about 15 minutes or until the internal temperature of the pork reaches 145 degrees.
• Remove the pork to a plate to rest, but leave the grapes in the skillet over medium-high heat.
• Add the chicken stock, vinegar and thyme and bring to a boil.
• Reduce the heat to low and cook for about 7 minutes. The sauce should thicken a bit and reduce to about ¾ of a cup to 1 cup.
• Slice the tenderloin into medallions and pour the sauce over them.