Pork tenderloin with fennel and grapes

Ridiculously easy to make. I still had half a pork tenderloin left over from last night's dinner (cooking for two does that) so it made sense to make this dish for lunch. I don't think it took 20 minutes to make the whole recipe and it was 20 minutes well spent! Julie is not a big fan of grapes but she really loves fennel so she had mixed POSITIVE reviews. I like both grapes and fennel (and who doesn't like pork?) so I gave it very good marks. We served it with a repeat cool and crisp shredded romaine salad. The lemon in the salad combined with a hint of lemon used when finishing the pork made the two pretty complimentary. Once again, Ellie Krieger rocks the house with a great meal! Thanks for a delicious 300 calorie lunch.