Tuscan Pork with Fennel and Grapes
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
Organization Tags
Tags easily organize your Recipe Library
Comments