Sauteed Pork Loin With Mustard And Grapes
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
43
Sourness
48
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tbsp
Unsalted Butter2 tbsps
Vegetable Oil1 small
Onion (finely chopped)1 cup
White Wine (dry)1.5 cups
Chicken Stock (preferably homemade)1.5 tbsps
Dijon MustardDirections:
1
Sprinkle a small amount of water on a large sheet of plastic wrap
2
Place 2 of the pork slices on top of the plastic and sprinkle again with water
3
Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick
4
Repeat with the remaining pork
5
Mix the flour with the salt and pepper in a shallow pie plate
6
Heat half the butter and oil in a large skillet over medium-high heat until almost smoking
7
Working in 2 batches, place the pork in the flour mixture and turn to coat on all sides
8
Shake off the excess flour and add to the skillet
9
Cook until lightly browned, 2 to 3 minutes per side
10
Transfer to a plate or platter and cover loosely with foil
11
Repeat with the remaining butter, oil, and pork
12
Return the skillet to the heat and add the onion and grapes
13
Reduce the heat to medium and cook, stirring often, until the onions are slightly softened, about 5 minutes
14
Increase the heat to high, pour in the wine, and bring to a boil
15
Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet, until reduced to about 1 tablespoon
16
Add the stock and sugar and boil until reduced by half
17
Reduce the heat to medium and return the pork to the skillet with any accumulated juices
18
Simmer gently until heated through, 3 to 5 minutes
19
Transfer the pork to a large heated platter
20
Remove the skillet from heat, whisk in the mustard, and season the sauce with salt and pepper
21
Pour the sauce over the pork and serve hot