From: Chef Marny Conforti, Tuscany Grill, New York City, NY. Yield: 4 servings. 4 7-oz. pieces of pork tenderloin 2 Tbsp. extra virgin olive oil to taste, kosher salt and fresh cracked pepper 4 cups red seedless California grapes, stems removed 4 Tbsp. unsalted butter, cold, divided 2 cups homemade chicken stock ¼ cup balsamic vinegar 2 Tbsp. honey Preheat oven to 500°F. Brush tenderloins with some of the extra virgin olive oil, season with salt and pepper. In an ovenproof sauté ...
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