Pork Tenderloin with Tangy Grape Salad

Ingredients

• 2 tablespoons dijon mustard 
• 0.8 cup goat cheese crumbled
• 1.5 cups grapes seedless halved
• 0.8 cup lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 2 teaspoons olive oil 
• 0.5 cup pecans toasted chopped
• 2 pound pork tenderloins 
• 0.5 teaspoon salt 
• 1 cup shallots sliced
• 1 tablespoon thyme leaves chopped
• 0.5 cup riesling wine 

Equipment

• frying pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 40
2. Sprinkle pork tenderloins with salt.
3. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
4. Add pork; saut 4 minutes on each side. Roast at 400 for 12 minutes or until a thermometer registers 14
5. Remove pork; let stand.
6. Heat a medium skillet over medium-high heat.
7. Add 2 teaspoons olive oil.
8. Add shallots and thyme; saut for 4 minutes.
9. Add chicken broth and wine; bring to a boil. Cook for 3 minutes. Stir in grapes and Dijon mustard. Stir in pecans. Slice pork; serve with salad.
10. Sprinkle with goat cheese.