I ended up doubling everything because I was cooking two 1 pound pork loin. The only thing I didn't double was the thyme (dried) because my husband is sensitive to the taste and he said without doubling that one ingredient it came out perfect. Also, I only did about 5 cups of grapes instead of the 8 cups it would have been, had I doubled those too. I still have left over grapes that didn't go in the sauce, so I could probably have left it at 3-4 cups. We love that the sauce had a nice, subtle flavor to compliment the tenderloin, instead of overpowering it. Thank you for adding another recipe to my repertoire.