1 Pork Tenderloin, sliced into 10 to 12 1-inch pieces
1 cup each red and green grapes
2/3 cup white wine plus 2 tablespoons for the end
3 shallots, sliced finely
1/8 cup chicken stock
Salt and pepper to taste
Unsalted butter for frying
1 tablespoon olive oil for frying
Slice shallots finely and fry in 1 tablespoon butter for 5 minutes on a medium heat. Add wine and lower heat - reduce until nearly totally absorbed.
Add the grapes to the pan with a little knob of butter and cook for 2 minutes until glossy. Set aside.
In another pan, heat olive oil, and 1 tablespoon butter and fry the pork pieces for 3 to 4 minutes on each side. Season with salt and pepper. Remove filets from pan, add chicken stock and scrape to deglaze pan. Add the 2 extra tablespoons of white wine and 1/2 tablespoon butter. Reduce for 2 minutes on high heat. Return meat to pan, lower heat and add the shallot and grape mixture. Cook for a few minutes to reheat and meld the flavors. Serves 2 to 4.