Pork Tenderloin with Roasted Red Grapes and Thyme
@Recipe Yield:Start to finish: 1½ hours (20 minutes active). Servings: 16.
4 cups red seedless grapes
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper
2 pork tenderloins, about 1 pound each, trimmed of fat
1 tablespoon extra-virgin olive oil
2 tablespoons chopped shallots
½ cup dry white wine
1 cup chicken broth
1½ teaspoons cornstarch
2 teaspoons cool water
Place racks in middle and lower third of oven. Heat the oven to 400 degrees.
On a rimmed baking sheet, spread out the grapes. Roast on the lower shelf, stirring occasionally, until the grapes start to shrivel, about 25 minutes.
Meanwhile, in a small bowl, combine the thyme, mustard, salt and pepper. Fold under the narrow ends of both tenderloins and secure with a toothpick. Rub the spice and mustard paste over the outside of both tenderloins.
In a large ovenproof skillet, heat the oil over medium-high. Add the tenderloins and cook, turning occasionally, until well browned on all sides, about 15 to 20 minutes.
Reduce the oven to 325 degrees and transfer the skillet with the tenderloins to the middle shelf of the oven. Roast the tenderloins and grapes until a meat thermometer inserted at the thickest part of the tenderloins registers 155 degrees and the grapes are very soft, 35 to 45 minutes. Transfer the tenderloins to a serving platter, cover loosely with foil and set aside.