Mustard and Herb–Crusted Pork Tenderloins with Red Grapes

Paste

• 12 grams finely chopped fresh Italian parsley leaves
• 3 tablespoons stone-ground Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 small garlic clove, minced
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper

• 2 pork tenderloins, each 445 to 570 grams, trimmed of excess fat and silver skin

Marinade

• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1½ teaspoon finely chopped fresh thyme leaves
• ¼ teaspoon crushed red pepper flakes

• 455 grams small red grapes (still on the stem; see Note)
• Rosemary sprigs (optional)