Light Pork Tenderloins with Mustard Sauce

Ingredients

• 2 tablespoons brandy divided
• 1 tablespoon brown sugar 
• 1 teaspoon cornstarch 
• 1 cup no-salt-added chicken broth undiluted canned
• 1.5 tablespoons mustard coarse-grained
• 2 teaspoons olive oil divided
• 0.5 cup onion sliced
• 0.3 teaspoon pepper 
• 1.5 pound pork tenderloins 
• 1 cup grapes red seedless halved
• 0.3 teaspoon salt 
• 12 sprigs thyme leaves fresh (2-inch)
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Trim fat from tenderloins. Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise.
2. Place thyme sprigs evenly on tenderloins.
3. Combine 1 tablespoon brandy, 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well.
4. Pour over tenderloins, and wrap securely.
5. Place on an ungreased baking sheet. Insert meat thermometer into thickest part of tenderloin, if desired.
6. Bake at 400 for 30 to 35 minutes or until meat thermometer registers 16
7. Remove tenderloins from foil; remove and discard thyme sprigs.
8. Transfer tenderloins to a serving platter, and keep warm.
9. Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion.
10. Saute until tender.
11. Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well.
12. Combine cornstarch and water; add to onion mixture, and stir. Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.
13. To serve, slice tenderloins diagonally across grain into thin slices, and serve with mustard sauce.