Mustard and Herb–Crusted Pork Tenderloins with Red Grapes | Pork Recipes

Ingredients

• 12 grams finely chopped fresh Italian parsley leaves
• stone-ground Dijon mustard
• olive oil
• finely chopped fresh rosemary leaves
• finely chopped fresh thyme leaves
• small garlic clove, minced
• kosher salt
• freshly ground black pepper
• pork tenderloins, each 445 to 570 grams, trimmed of excess fat and silver skin
• balsamic vinegar
• crushed red pepper flakes
• 455 grams small red grapes (still on the stem; see Note)
• Rosemary sprigs (optional)