Pork Tenderloin with Grapes and Creamy Herb Sauce
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.