Pork Tenderloin With Roasted Grape Sauce

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Washington Post

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Ingredients

2 cups red and/or green seedless grapes

12 ounces pork tenderloin, trimmed of fat and silver skin

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon extra-virgin olive oil

1/4 cup finely chopped shallots, from 2 medium shallots

1/2 cup cabernet sauvignon

1/2 cup no-salt-added chicken broth, such as Kitchen Basics brand

1 tablespoon chopped thyme leaves or 1 teaspoon dried thyme

1 teaspoon Dijon-style mustard

2 teaspoons water

3/4 teaspoon cornstarch

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