This is a recipe I adapted from one I found online for quail with grapes and onions.  I made it as indicated, but I found that the quail were the least interesting part of the dish, and kind of a pain to deal with, so I have adapted it.  This is easy to double; measurements below serve 2.  I generally serve it with couscous and some sort of vegetable.

• 1/4 cup balsamic vinegar
• 1/4 cup white wine vinegar
• 2 tsp bouquet garni blend, divided
• 1 Tbsp honey
• 1/2 pound pork loin
• 1 yellow onion, sliced
• 1 1/2 cups red seedless grapes
• 1 Tbsp butter
• S&P
• olive oil

In a small saucepan, combine vinegars, 1 tsp bouquet garni, and honey.  Boil until reduced to about 1/4 cup, about 5 minutes.  Set aside.

Heat oven to 475F.  In an oven-proof pan (I like cast iron), sear the pork over medium-high heat in a little olive oil until browned on all sides.  Set aside.  Remove pan from heat, and add sliced onions, remaining tsp bouquet garni, butter, S&P.  Stir to combine.  Roast in oven for 10 minutes.

Remove from oven drizzle vinegar mixture over onions.  Add grapes and pork, stirring to coat.  Return to oven and cook until pork is to temperature, 145F-150F.  Let pork rest a few minutes before thinly slicing.  Top with grape/onion mixture.