| | Directions | | Flatten pork tenderloin slices (scallop size) between sheets of parchment paper. Quickly saut pork tenderloin pieces (3-4 mins. per side). Divide pork scallops between two warm plates. Deglaze pan with the wine, scraping up all brown bits. Add finishing sauce and grapes. Simmer for 2-3 minutes until all ingredients are well blended; pour over pork slices. Serves 2. |
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| Ingredients | | - |  | 6 1/4") slices of trimmed pork tenderloin |
| - | | 1 cup sliced seedless green grapes |
| - | | 1 cup Arbor Hill Riesling White Wine |
| - | | 2 tablespoons olive oil for sauté |
| - | | 1 cup Arbor Hill Riesling Finishing Sauce |
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