Cook the bacon over medium heat in a large skillet. Remove from skillet and place on paper towels to drain. Wipe out all but 1 tablespoon of bacon grease*.
Add the onion to the skillet and saute for 5 minutes.
Meanwhile, sprinkle the pork medallions with 1/4 teaspoon salt and pepper.
Increase the heat to medium-high. Push the onions to the sides of the skillet and add the pork in a single layer. Cook for 2-3 minutes per side, until seared. Transfer pork to a plate.
Add the grapes and garlic to the skillet with the onions. Saute for 30 seconds; then add the chicken broth, red wine vinegar, rosemary, thyme, and remaining 1/4 teaspoon salt. Scrape up any bits of pork off the skillet - this helps add flavor to the sauce.
Simmer for about 3 minutes, until the sauce reduces. Add the pork and any juices that have accumulated on the plate back to the skillet.
Reduce heat to medium. Stir everything together and simmer for another 3-5 minutes until done.
Serve pork over a bed of cooked rice, pasta, or quinoa, and spoon grapes & sauce over pork. Crumble cooked bacon over pork, and enjoy!
*You can use one tablespoon of olive oil in place of the bacon grease if you prefer. *Nutrition Facts calculated for 1/4 recipe using 1 lb. pork and bacon grease.
Recipe from Living Well Kitchen https://blog.memeinge.com/pork-tenderloin-with-grape-sauce/