Pork tenderloin in muscat wine from Samos

Cut the pork tenderloin into small fillets and let them marinate in the wine for a few hours.

Sauté the meat lightly in a frying pan until the fillets are golden brown on both sides. 

Stir in the wine that you used for the marinade.

Add water and let everything boil for 10 minutes.

Halfway during the cooking time, if you like, add the grapes and the salt and pepper.

Serve with white rice.