Pork Tenderloin with Roasted Grapes and Balsamic Glaze

Pork Tenderloin with Roasted Grapes and Balsamic Glaze

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

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TAGS: Food & Drink