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Marinate pork tenderloin in a large resealable plastic bag with balsamic vinaigrette and rosemary springs, in refrigerator for 1 hour.
Pre-heat oven to 400 degrees.
Place 1 cup of red grapes and 1 cup of green grapes on a baking sheet lined with a silicone mat. Roast the grapes in the oven for 45 minutes. Immediately transfer grapes to a plate and set aside. Take the remaning grapes and puree in blender or food processor. Strain grape puree through a fine mesh strainer and set aside.
After grapes have finished roasting, place pork tenderloin on a baking sheet and roast at 350 degrees until the internal temperature reaches 145 degrees. Rest pork for 10 minutes.
While pork is resting, pour grape juice into a hot skillet at med-high heat, add Madeira, and bring to a boil. Lower heat, simmer until juice becomes a syrupy sauce, stir in roasted grapes. Add butter, remove skillet from heat, and stir until butter and sauce are incorporated. Cut pork tenderloin into 12 slices and spoon sauce over tenderloin. Enjoy!