Recipe of the Month: Pork Tenderloin with Roasted Grape Sauce

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.