Try tenderloin with a side of polenta: Slowly whisk 1 cup instant polenta and ¼ teaspoon salt into 4 cups boiling chicken broth; stir until polenta is thick and creamy, about 5 minutes. (Polenta is sold in boxes, near the rice and other grains.)
- 1 teaspoon fennel seeds, crushed
- ½ teaspoon salt
- ½ teaspoon coarsely ground black pepper
- 1 pork tenderloin (1 pound)
- 2 teaspoons extra virgin olive oil
- 3 cups seedless red and green grapes (about 1pound)
- ½ cup chicken broth
Preheat oven to 475°F. In cup, combine fennel seeds with salt and pepper; use to rub all over pork.
1) In 12-inch skillet with oven-safe handle (if skillet is not oven safe, wrap handle of skillet with double layer of foil), heat oil over medium-high heat until very hot. Add pork and cook 5 mins, turning to brown all sides.
2) Add grapes and broth to skillet; heat to boiling. Cover and roast until meat thermometer inserted in thickest part of pork reaches 150°F, 15 to 18 minutes. Internal temperature of meat will rice about 5°F upon standing.
3) Transfer pork to warm platter. Meanwhile, heat grape mixture to boiling over high heat; boil until liquid has thickened slightly, about 1minute. Slice pork; serve with grapes and pan juices.
