Tuscan-style pork with fennel and grapes

Ingredients:

• 4 cups seedless red grapes (about 500 g)
• 1 large fennel root, peeled, halved and thinly sliced
• 3 cups diced multigrain bread (about 100g)
• 1 tbsp extra-virgin olive oil
• 1.5 tsp chopped fresh rosemary
• 1 large pork tenderloin (about 700 g)
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh sage
• 1 chopped shallot
• 3/4 cup lightly salted chicken broth

Preparation:

1. Place baking sheets in the upper and lower thirds of the oven; preheat oven to 425°F (220°C). Combine grapes, fennel, diced bread, and 1 teaspoon each olive oil, rosemary, and salt in a large bowl; toss to coat. Arrange on a rimmed baking sheet; bake on the top rack of the oven until grapes begin to burst and bread is golden, about 20 minutes. Set aside.
2. Meanwhile, slice the pork crosswise into 4 equal pieces. Turn each piece cut-side up and press down with your hand to flatten slightly. Transfer to a large bowl and add 1 teaspoon of olive oil and the remaining 1/2 teaspoon of rosemary; season with salt and pepper and toss to combine.
3. In a medium ovenproof skillet, heat the remaining 1 teaspoon olive oil over high heat. Add the pork and cook until browned, about 3 minutes per side. Add the butter, sage, and shallots to the skillet. Cook until the shallots are softened, about 1 minute.
4. Add chicken broth to the skillet. Transfer to the bottom rack of the oven and roast until a thermometer inserted into the side of the pork tenderloin registers 145°F (63°C), about 10 minutes. Serve the pork with the vegetables; drizzle any juices from the pan over the top.