Pork Tenderloin With Apples and Grapes

• 2 boneless pork tenderloins, about 1 3/4 pounds total
• Salt and freshly ground pepper to taste
• 2 Granny Smith apples
• 3 tablespoons flour
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 4 tablespoons finely chopped onions
• 2 tablespoons red wine vinegar
• 1/2 cup chicken broth, fresh or canned
• 2 tablespoons honey
• 1 tablespoon tomato paste
• 3/4 cup seedless white grapes

1. Sprinkle the tenderloins with salt and pepper to taste.
2. Cut each apple into quarters.
3. Peel the quarters and core them.
4. Blend the flour with the cumin and dredge the tenderloins in the mixture.
5. Heat the oil over medium high heat in a heavy skillet and add the tenderloins.
6. Cook, turning the pieces so they brown evenly on all sides, about 5 minutes.
7. Pour off the fat from the pan and add the apples and onions around the meat.
8. Cook and stir about 3 minutes.
9. Add the vinegar, chicken broth, honey and the tomato paste.
10. Bring to a simmer stirring and cover tightly.
11. Cook about 15 minutes.
12. Add the grapes and cook for 5 minutes longer.
13. Slice the pork on the bias and serve with the apples and grapes and some sauce over each serving.

pork tenderloins, salt, apples, flour, ground cumin, vegetable oil, onions, red wine vinegar, chicken broth, honey, tomato paste, seedless white grapes

Taken from cooking.nytimes.com/recipes/1337 (may not work)