boneless pork tenderloin (about 1 to 1-¼ lbs)
Freshly ground sea salt and pepper to taste
Tbsp each of honey, balsamic vinegar, and red wine
Tbsp chopped fresh rosemary (plus additional for garnish)
Tbsp minced shallots
cups seedless red and/or green grapes
Preheat over to 375 degrees. Season pork with salt and pepper. Wrap bacon strips around pork securing with toothpicks. Cook in a large skillet over medium-high heat until golden brown on all sides. Place pork in a large shallow baking dish. In a small bowl, stir together the honey, vinegar, wine, rosemary, and shallots and pour over the pork. Bake uncovered for 15 minutes. Add grapes to pan and cook for an additional 15 minutes or until pork reaches an internal temperature of 145-150 degrees. Let stand for 5 minutes before slicing.