ROAST HERB PORK TENDERLOIN WITH GRAPES AND GARLIC

Note: Make sure to purchase tenderloins that are on the small side, no larger than 12 ounces each, in order for them to cook through in the allotted time. Cooking the tenderloins to 140 degrees is, by the way, totally safe and will result in a light pink, very tender center.

1 head garlic

2 (12-ounce) pork tenderloins, trimmed (see note) Extra-virgin olive oil, for the pork

1 tablespoon dried herbs de Provence

Kosher salt and freshly ground black pepper

3 cups red seedless grapes

Side: Arugula salad

Place a rimmed baking sheet on the middle rack of the oven and heat the oven to 450 degrees.

While the oven is heating, separate and peel the garlic cloves. Prepare the pork by rubbing the tenderloins with olive oil, followed by the herbs de Provence. Season well on all sides with salt and pepper.

When the oven is hot, carefully remove the baking sheet and place the pork in the center. Scatter the garlic cloves and grapes around the pork. Roast for 10 minutes.

Carefully remove the baking sheet from the oven and flip the pork. Continue to roast until the thickest part of the pork registers 140 degrees, about 5 more minutes. Transfer the pork to a carving board and let rest for 5 minutes.

While the pork is resting, return the baking sheet with the garlic and grapes to the oven and continue to roast until the grapes are browned and the garlic is tender, 3 to 5 minutes. Transfer to a serving platter. Slice the pork, place it on top of the grape-garlic mixture, and serve with the arugula salad. Serves 4.

Per serving: 263 calories (percent of calories from fat, 20), 37 grams protein, 15 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated), 111 milligrams cholesterol, 621 milligrams sodium.

CONTRIBUTED BY HENRI HOLLIS