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Pork Tenderloin with Grapes and Creamy Herb Sauce

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Serves | Prep Time | Cook Time


1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon ground thyme, crushed
1/8 teaspoon ground black pepper
1 to 1 1/2 lb. pork tenderloin, cut into 1/2-inch slices
1 teaspoon olive or vegetable oil
1/2 teaspoon all-purpose flour
2/3 cup (5 oz. can) Evaporated Milk
1 cup red seedless grapes, cut in half

COMBINE garlic salt, rosemary, thyme and black pepper in small bowl.

Sprinkle pork with 1 teaspoon of spice mixture.

HEAT oil in large, nonstick skillet over medium heat.

Add pork and cook on each side for 3 minutes or until browned and cooked through.

Remove from skillet; set aside and keep warm.

REDUCE heat to low.

Add flour, evaporated milk and remaining spice mixture to skillet.

Stir to loosen brown bits from bottom of skillet.

Cook for 3 minutes.

Add grapes and cook for an additional minute until thickened.

PLACE pork on serving platter and top with sauce.

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