Cooking Light SEPTEMBER 2011
Preheat oven to 400°. Sprinkle pork tenderloins with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add pork; sauté 4 minutes on each side. Roast at 400° for 12 minutes or until a thermometer registers 145°. Remove pork; let stand. Heat a medium skillet over medium-high heat. Add 2 teaspoons olive oil. Add shallots and thyme; sauté for 4 minutes. Add chicken broth and wine; bring to a boil. Cook for 3 minutes. Stir in grapes and Dijon mustard. Stir in pecans. Slice pork; serve with salad. Sprinkle with goat cheese.
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