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Preheat oven to 425°
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In a small bowl, whisk vinegar, oil, mustard, 2 teaspoons of the fresh rosemary and green onions together for a marinade. Place marinade in a large resealable bag; add the tenderloin and refrigerate 2 hours. Remove from refrigerator; allow to stand a room temperature for 15 minutes.
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Lightly coat a shallow, oblong baking dish with cooking spray. Remove tenderloin from marinade, season with salt and pepper and place in prepared dish. Roast for about 15 minutes.
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While still on the vine, cut the grapes into small clusters. Toss lightly with oil, pepper and the additional one teaspoon of fresh rosemary.
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Remove tenderloin from the oven. Place the grape clusters next to the pork. Return dish to the oven and roast another 10 minutes or until meat registers 145°. Grapes will be light colored and plump. Cover with foil; allow 10 minutes resting for the juices to redistribute in the meat. Slice; serve with pan juice and grapes. Garnish with sprigs of rosemary.