Pork Tenderloin with Roasted Grapes

• 1 tsp. fennel seeds
• 2 tsp. extra-virgin olive oil
• 1 whole pork tenderloin
• 3 c. seedless red and green grapes
• 1/2 c. chicken broth

1. Preheat oven to 475 degrees F. In cup, combine fennel with 12 teaspoon coarsely ground pepper and 12 teaspoon salt; use to rub all over pork.
2. In 12-inch skillet with oven-safe handle (or with handle wrapped in double-thickness of foil for roasting in oven later), heat oil over medium-high heat until hot.
3. Add pork and cook 5 minutes, turning to brown all sides.
4. Add grapes and broth to skillet; heat to boiling.
5. Cover and put in oven to roast 15 to 18 minutes or until meat thermometer inserted in thickest part of pork reaches 150 degrees F. Internal temperature of meat will rise about 5 degrees F upon standing.
6. Transfer pork to warm platter.
7. Heat grape mixture to boiling over high heat; boil 1 minute or until liquid thickens slightly.
8. Slice pork; serve with grapes and pan juices.

fennel seeds, extravirgin olive oil, pork tenderloin, red, chicken broth

Taken from www.delish.com/recipefinder/pork-tenderloin-roasted-grapes-1289 (may not work)