The meat and grapes of it all...

For our secondo piatto, I imparted a sweetness to the roasting pan.  An unexpected flavor, so tasty:)

Herbed tenderloin of pork roasted with red grape and white onion

2 tenderloin of pork (1 lb. each)

½ C. chopped fresh parsley

2 sprigs chopped fresh sage

1 tsp. fresh thyme

zest of 1 lemon

olive oil

s & p

½ C. red grapes

1 small white onion

s & p pork well. Mix herbs and citrus together and set aside.  Slice onion thin and reserve. sear tenderloins in hot pan (oven safe) with olive oil.  Once browned, remove pan from heat, pile mixed herb blend atop pork, place onions and grapes in pan drizzle entire dish with olive oil and a dash of salt.  Bake at 375 for approx. 25 minutes or until thermometer reads 145.  Take out and rest dish covered for 10 minutes. Slice and serve 1 tenderloin as is with grapes and onions or atop a bed of mixed greens.

(Reserve other pork for ravioli or Pizza Topping!)

Serves 4