Pork Tenderloin with Red Wine Sauce

foodnetwork.com

Lauren Weisler

1 ¼ cups dry red wine

¼ cup plus 1 tablespoon olive oil

5 tablespoons stone-ground Dijon mustard

4 garlic cloves

Kosher salt and freshly ground black pepper

3 sprigs fresh sage

2 pork tenderloins (about 15.9 to 17.6 ounces/450 to 500 grams each)

1 red onion, thinly sliced

4 small bunches red grapes

1 to 2 tablespoons maple syrup

Pinch freshly grated nutmeg

1 tablespoon unsalted butter, optional

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