In this month’s recipe, roasting the grapes helps bring out their succulent sweetness. Combined with thyme, mustard and Madeira, this is an easy, savory sauce for pork tenderloin. Ingredients 4 cups Grapes, Red and/or Green 1-1/4 pounds Pork Tenderloin, Trimmed 1/2 teaspoon Salt 1/2 teaspoon Black Pepper, Freshly Ground 1 tablespoon Olive Oil, Extra-Virgin 1/4 cup Shallots, Finely Chopped 1/2 cup Madeira or White Wine 1/2 cup Chicken Broth, Reduced-sodium 1 tablespoon Thyme, Fresh, Chopped (or 1 teaspoon Dried) 2 teaspoons Mustard, Dijon 2 teaspoons Water 1-1/2 teaspoons Cornstarch Position racks in the middle and lower third of oven; preheat to 425°F. Place grapes on a rimmed baking sheet. Roast on the lower rack for 25-30 minutes, shaking the pan occasionally to turn the grapes until they are shriveled. Meanwhile, rub the tenderloin with salt and pepper. Heat oil in a large oven-proof skillet over medium-high heat. Add the tenderloin and brown on one side for about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast the pork 12-14 minutes or until it’s just barely pink in the center and an instant-read thermometer registers 145°F. Transfer the pork to a cutting board to rest before slicing. Place the pan over medium heat, add shallots and cook for 1 to 2 minutes, stirring until the shallots have softened. Add Madeira/wine, and cook for 2-4 minutes until reduced by half. 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 30 seconds to 1 minute until thickened. Stir in the grapes. Serve the sliced pork and grape sauce with barley and steamed green beans or a mixed green salad. Makes 4 servings. Tip: Madeira, a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. It can be found at liquor stores or in the wine section of the supermarket.
