Pork Sauced With Mustard And Grapes Recipe

Summary

Difficulty LevelEasyCourse
Main Ingredient

Ingredients

 Seeded chilean grapes1 Cup (16 tbs), seedless or halved (Red, Green Or Combination)
 Boneless pork loin6 Ounce, cut into 1/2 inch thick slices
 All purpose flour1 Tablespoon
 Olive oil2 Teaspoon, divided
 Thinly sliced onion1⁄4 Cup (4 tbs)
 Low sodium chicken broth1 Cup (16 tbs)
 White wine vinegar1 Tablespoon
 Brown sugar1 Tablespoon
 Mustard1 Tablespoon
 Mustard seeds1 Teaspoon
 Watercress sprigs2

Nutrition Facts

Serving size: Complete recipe

Calories 755 Calories from Fat 250

% Daily Value*

Total Fat 28 g43.6%

Saturated Fat 5.5 g27.5%

Trans Fat 0.1 g

Cholesterol 134.4 mg

Sodium 161.1 mg6.7%

Total Carbohydrates 69 g23%

Dietary Fiber 5.5 g21.9%

Sugars 43.2 g

Protein 59 g118.7%

Vitamin A 4.9% Vitamin C 37.7%

Calcium 15.7% Iron 28.2%

*Based on a 2000 Calorie diet

Directions

Rinse grapes; remove any stems and set aside.
Coat pork with flour in shallow dish.
Heat 1 teaspoon oil in large nonstick skillet over medium heat.
Add pork; cook about 5 minutes, browning on both sides.
Remove; set aside.
Heat remaining 1 teaspoon oil in same skillet over medium-high heat; add onion.
Cook and stir until onion is softened.
Add 1/2 cup grapes, broth, wine vinegar, brown sugar, mustard and mustard seeds.
Bring to a boil; cook until reduced by half, stirring occasionally.
Return pork with juices and remaining 1/2 cup grapes to skillet.
Heat until warm.
Garnish with watercress, if desired.
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