Source: dLife

Grilled pork tenderloins with a tasty mustard sauce and grilled bunches of sweet grapes.

Servings

0.5 medium shallots , cut in half
3 tbsp fresh tarragon (or 1 teaspoon dried)
2 tbsp dijon mustard
0.5 tsp black pepper
0.5 tsp salt
2 lb Pork, tenderloin, lean, raw
1.5 lb Grapes, Thompson seedless, fresh

1 Prepare charcoal fire or outdoor gas grill for covered direct grilling over medium heat.
2 Press shallot through garlic press into a cup; stir in tarragon, mustard, pepper, and salt. Spread tarragon mixture all over tenderloins.
3 Place tenderloins on hot grill rack. Cover, grill and cook, turning occasionally, until the meat thermometer inserted in center of tenderloins reaches 155 degrees F (18 to 20 minutes). When done, let pork stand for 5 minutes, as internal temperature will rise to 160 degrees F.
4 After pork has cooked for 15 minutes, add the bunch of grapes to same grill rack and cook for approximately 4 to 5 minutes. Turn occasionally.
5 Place tenderloins on cutting board. Place grapes on large platter, with kitchen shears, cut into 8 clusters. To serve, thinly slice tenderloins and transfer grapes to platter.

Lightly grill grapes, but be careful not to burn.