The day I wrote this column, I was wondering what I should write about. Then someone came over with a bag full of green table grapes from a farm in Kerman. So, here we go on a recipe ride that focuses on grapes.
I must admit that my favorite way of eating grapes doesn’t require a recipe or even any preparation other than giving them a good rinse. But if you would like to include fresh grapes in a recipe, here are a few for your consideration. Might come in handy during the Labor Day weekend if you are planning a get-together. Be safe and don’t leave food out too long in the heat.
Pork tenderloin with roasted grape sauce
- 3 cups red and/or green grapes
- 1 to 1 1/4 pounds pork tenderloin, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped shallots
- 1/2 cup Madeira * or white wine
- 1/2 cup chicken broth (can use reduced sodium type)
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 2 teaspoons Dijon mustard
- 2 teaspoons water
- 1 1/2 teaspoons cornstarch
* Madeira (a fortified wine from the Portuguese island of Madeira, has a sweet, mellow flavor somewhat like sherry. Find it at liquor stores or in the wine section of the supermarket).
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