1/4 cup balsamic vinegar

1 Tbsp. whole grain mustard

1 lb. pork tenderloin, trimmed

Salt and pepper

8 oz. glazed red grapes

1 tsp. EVOO

Ground black pepper

Preheat the grill to medium-high.  When hot lightly brush grates with vegetable oil.

Whisk balsamic and mustard together in a shallow baking dish.  Add tenderloin, turn to coat and marinade 10 minutes.

Gently toss grapes with oil and pepper in a bowl.  Remove tenderloin from the marinade (reserve for basting), and season with salt and pepper.  Place tenderloin on the grill, cover and cook 10 minutes.  Brush pork with the marinade, then turn over and brush again, arrange grapes clusters on the grill.  Cover and cook 10 more minutes (the grapes may be done sooner), or until pork registers 160* on an instant read thermometer and grapes have turned slighter lighter in color.  Let pork rest 5 minutes, then slice into eight 1" thick pieces.

LEMON-HONEY SAUCE:

1/4 cup shallots, thinly sliced

1/4 cup dry white wine

1 sprig fresh Rosemary

1 cup chicken broth

1/4 cup fresh lemon juice

2 Tbsp. honey

2 Tbsp. unsalted butter, cold

Parmesan Polenta

Grilled grapes

Sprig of fresh Rosemary

Sauté shallots in oil in a saucepan over medium heat until softened, about 2 minutes.  Deglaze with wine, add rosemary and simmer until nearly all liquid evaporates, about 3 minutes.

Add broth, lemon juice and honey.  Simmer until reduced to 1 cup, about 15 minutes.  Remove and discard rosemary, then mix in butter.

Serve slices of pork on polenta and drizzle with sauce.  Garnish with grapes and rosemary.

PARMESAN POLENTA:

1-1/2 cup water

1 cup milk

1/2 cup fine-ground polenta

Pinch salt

2 Tbsp. Parmesan, shredded

Ground white pepper

Bring water, milk, polenta and salt to a boil in a saucepan over medium-high heat, stirring often.  Reduce heat to medium and simmer until polenta is the consistency of hot cereal, 5 minutes.

Stir in Parmesan and pepper.  Cover and keep warm until ready to serve.