Name: Pork Tenderloin with Tangy Grape Salad
Yield: Serves 8 (serving size: 3 ounces pork, 1/2 cup grape mixture, and 1 1/2 tablespoons cheese)
Ingredients: 2 (1-pound) pork tenderloins; ½ teaspoon salt; 1 tablespoon olive oil; 2 teaspoons olive oil; 1 cup sliced shallots; 1 tablespoon chopped thyme; ¾ cup fat-free, lower-sodium chicken broth; ½ cup riesling wine; 1 ½ cups halved seedless grapes; 2 tablespoons Dijon mustard; ½ cup chopped toasted pecans; ¾ cup crumbled goat cheese

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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Pork Tenderloin with Tangy Grape Salad

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