Seared pork tenderloin with grapes
Pork second courses
I love pork tenderloin cooked just until pink (I cook to 145 degrees, using a meat thermometer) with some sort of fruit sauce. In the fall, my favorite is a reduction of grapes and red wine with a deep, earthy spice rub on the pork. The combination makes the perfect cool weather meal, especially when served over a nice bed of thick, cheesy, rich polenta.
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