Make holiday buffet indulgent, healthy with pork tenderloin, roasted red grapes

Keeping your holiday buffet healthy doesn't doom you to celery stalks and carrot sticks. There are plenty of options that are indulgent without leaving your guests feeling buffet-grazing remorse.

Shrimp are always popular and a healthy choice (unless you wrap them in bacon, of course). They are inexpensive, come ready to serve and are low in both fat and calories.

Healthy dips such as hummus are great, but even sinful choices like a creamy blue cheese dip can be made better by avoiding the chips and serving them with veggie sticks.

Fresh fruit is also filling and appealing, especially when you pair it with a little bit of something that's rich or salty (or both). The classics are generous wedges of melon wrapped in prosciutto and slices of fresh pear topped with a sliver of stilton cheese.

If you're looking for something sweet you can offer dark chocolate strawberries or dried fruits dipped in dark chocolate.

Another option is to consider small portions of a favourite entree. For instance, a slice of lean, pepper-crusted beef tenderloin served with a dab of horseradish sauce or a drizzle of au jus is both tasteful and satisfying.

If you don't have a lot of seating and want to spare your guests from needing a knife, cut the meat into bite-sized pieces ahead of time.

This pork tenderloin with roasted red grapes and thyme will add an elegant touch to your buffet. Slices of pork tenderloin are small and usually tender enough to cut with the side of a fork.

The dish can be served hot or warm from a chafing dish. If you prepare it ahead of time be sure not to overcook the pork or it will dry out when reheated.

Pork Tenderloin With Roasted Red Grapes and Thyme

1 l (4 cups) red seedless grapes

45 ml (3 tbsp) chopped fresh thyme or 15 ml (1 tbsp) dried

30 ml (2 tbsp) Dijon mustard

2 ml ( 1/2 tsp) salt

2 ml ( 1/2 tsp) ground black pepper

2 pork tenderloins, about 500 g (1 lb) each, trimmed of fat

15 ml (1 tbsp) extra-virgin olive oil

30 ml (2 tbsp) chopped shallots

125 ml ( 1/2 cup) dry white wine

250 ml (1 cup) chicken broth

7 ml (1 1/2 tsp) cornstarch

10 ml (2 tsp) cool water

Place racks in middle and lower third of oven. Heat oven to 200 C (400 F).

On a rimmed baking sheet, spread out grapes. Roast on lower shelf, stirring occasionally, until grapes start to shrivel, about 25 minutes.

Meanwhile, in a small bowl, combine thyme, mustard, salt and pepper. Fold under narrow ends of both tenderloins and secure with a toothpick. Rub spice and mustard paste over outside of both tenderloins.

In a large ovenproof skillet, heat oil over medium-high. Add tenderloins and cook, turning occasionally, until well browned on all sides, 15 to 20 minutes.

Reduce oven to 160 C (325 F) and transfer skillet with tenderloins to middle shelf of oven. Roast tenderloins and grapes until a meat thermometer inserted at the thickest part of the tenderloins registers 68 C (155 F) and the grapes are very soft, 35 to 45 minutes. Transfer tenderloins to a serving platter, cover loosely with foil and set aside.

Return skillet to stovetop over medium (be careful of the hot handle). Add shallots and saute until lightly browned, about 3 minutes.