Prosciutto-Wrapped Pork Tenderloin with Roasted Grapes | Grapes from California

Ingredients

• 2 each pork tenderloin (approx. 2 lb. total weight)
• 2 tablespoons fresh sage, chopped
• 4 cloves garlic, minced
• as needed salt and pepper
• 8 slices prosciutto, (about 1/3 lb.)
• 2 tablespoons olive oil
• 1 1/2 cups pearl onions, peeled (fresh or frozen)
• 1 1/2 cups California red or black seedless grapes, rinsed
• 1 cup madeira wine
• 1 cup chicken broth
• 1 cup beef broth