Pork tenderloin with grapes
1 pork tenderloin, about 1 pound
Salt and pepper to taste
2 tablespoons butter
1/4 cup dry white wine
3/4 cup chicken stock
2 cups grapes, cut in half
Cut the tenderloin in 1/2-inch slices and season with salt and pepper. Lightly flatten each medallion with a mallet. Melt the butter in a heavy skillet over medium high heat and cook the medallions for 3 minutes each side. Turn the heat to medium, remove the medallions to a heat-proof platter and keep warm.
Deglaze the skillet with the wine and stock, then add the grapes and cook until they soften, 3-5 minutes. Pour the fruit and sauce over the meat and serve.