Ingredients

• 4 cups seedless red grapes (about 1 pound)
• 1 large bulb fennel, trimmed, halved and thinly sliced
• 3 cups cubed multigrain bread (about 4 ounces)
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons chopped fresh rosemary
• Kosher salt
• 1 large pork tenderloin (about 1 1/2 pounds)
• Freshly ground pepper
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh sage
• 1 shallot, chopped
• 3/4 cup low-sodium chicken broth

Instructions

1. Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Combine the grapes, fennel, cubed bread and 1 teaspoon each olive oil, rosemary and salt in a large bowl; toss to coat. Spread on a rimmed baking sheet; roast on the upper oven rack until the grapes start to burst and the bread is golden, about 20 minutes. Set aside.
2. Meanwhile, slice the pork crosswise into 4 equal pieces. Turn each piece cut-side up and press with your hand to flatten slightly. Transfer to a large bowl and add 1 teaspoon olive oil and the remaining 1/2 teaspoon rosemary; season with salt and pepper and toss.
3. Heat the remaining 1 teaspoon olive oil in a medium ovenproof skillet over high heat. Add the pork and cook until browned, about 3 minutes per side. Add the butter, sage and shallot to the skillet. Cook until the shallot softens, about 1 minute.
4. Add the chicken broth to the skillet. Transfer to the bottom oven rack and roast until a thermometer inserted sideways into the pork registers 145 degrees F, about 10 minutes. Serve the pork with the grape-fennel mixture; pour the pan juices over the top.
5. Photograph by Antonis Achilleos