Makes 4 servings. Difficulty
3 teaspoons olive oil, divided 1 large shallot, minced 1 garlic clove, minced 2 cups seedless red grapes, halved 2 Tablespoons gf soy sauce 2 Tablespoons honey 1/2" piece of fresh ginger, peeled and minced Dash of five spice powder 1 pork tenderloin Salt and freshly ground black pepper
Season pork tenderloin on all sides with salt and freshly ground black pepper. Spray or brush pork tenderloin with olive oil on all sides.
Grill pork over medium-high heat, turning half-way through, for a total of about 12-15 minutes or until internal temperature of pork reaches 145°F.
Transfer tenderloin to a platter and tent loosely with foil. Let rest at least 10 minutes before serving.
Meanwhile, heat 1 teaspoon of oil in a medium saucepan over medium heat. Add shallots and garlic; sauté for 2 minutes or until tender. Add grapes, gf soy sauce, honey, ginger and five spice powder. Bring mixture to a boil. Reduce heat and simmer for about 15-20 minutes or until grapes are falling apart.
Place grape mixture into a food processor and process until smooth. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, slice pork tenderloin into 1/2" thick slices and spoon grape sauce over the top. Garnish with fresh grapes.