Tarragon Pork Tenderloin with Grilled Grapes

Grapes on the grill are a wonderful treat, a warm and smoky burst of flavor. They’re terrific in combination with these pork tenderloins slathered with a tasty mix of fresh tarragon and Dijon mustard.

PREP: 12 minutes GRILL: 18 to 20 minutes

MAKES: 8 main-dish servings

½ small shallot, cut in half

3 tablespoons chopped fresh tarragon

2 tablespoons Dijon mustard

½ teaspoon ground black pepper

½ teaspoon salt

2 pork tenderloins (about 1 pound each), trimmed

1 bunch seedless red grapes (about 1 ½ pounds) lemon, cut into slices mint sprigs

1. Prepare outdoor grill for covered direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Press shallot through garlic press into cup; stir in tarragon, Dijon, pepper, and salt. Spread tarragon mixture all over tenderloins.

3. Place tenderloins on hot grill rack or pan. Cover grill and cook 18 to 20 minutes, turning occasionally, until browned outside and still slightly pink in center; an instant-read meat thermometer inserted in thickest part of tenderloin should register 150°F.

4. After tenderloins have cooked 15 minutes, add grapes to grill rack and cook until grapes soften slightly and brown in spots, 4 to 5 minutes, turning occasionally.

5. Transfer tenderloins to cutting board; let stand 5 minutes to allow juices to set for easier slicing. Place grapes on large platter; with kitchen shears, cut into 8 clusters. To serve, thinly slice tenderloins and transfer to platter with grapes. Garnish with lemon and mint.

EACH SERVING: About 230 calories, 27g protein, 15g carbohydrate, 7g total fat (2g saturated), 78mg cholesterol, 215mg sodium