Pork Tenderloin With Tangy Grape Salad

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2 (1-pound) pork tenderloins

1/2 teaspoon salt

1 tablespoon olive oil

2 teaspoons olive oil

1 cup sliced shallots

1 tablespoon chopped thyme

3/4 cup fat-free, lower-sodium chicken broth

1/2 cup riesling wine

1 1/2 cups halved seedless grapes

2 tablespoons Dijon mustard

1/2 cup chopped toasted pecans

3/4 cup crumbled goat cheese

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