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 stock
¼ cup balsamic vinegar
2 Tbsp. honey
Preheat oven to 500°F. Brush tenderloins with some of the extra virgin olive oil, season with salt and pepper. In an ovenproof sauté pan, heat remaining olive oil and sear pork on all sides until browned. Remove from pan and set aside. Return pan to high heat; add 1 Tbsp. butter and, when hot, add the grapes. Toss to coat and brown slightly. Return pork to pan with the grapes and roast in oven approximately 10 minutes (for medium). Remove pork and grapes to side dish and keep warm, leaving juices in pan.
Return pan to burner on high; add chicken stock, vinegar and honey. Cook over high heat until reduced to approximately 1 cup. Cut remaining 3 Tbsp. butter into several pieces and whisk into sauce one at a time to thicken. Adjust seasoning. Add grapes to sauce.
To serve: Slice pork into medallions and arrange on plates. Spoon grapes and glaze on top.
Photo: California Table Grape Commission
