From: Chef Marny Conforti, Tuscany Grill, New York City, NY. Yield: 4 servings.
4 7-oz. pieces of pork tenderloin
2 Tbsp. extra virgin olive oil
to taste, kosher salt and fresh cracked pepper
4 cups red seedless California grapes, stems removed
4 Tbsp. unsalted butter, cold, divided
2 cups homemade chicken sto