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Pork Sauced With Mustard And Grapes Recipe
|Seeded chilean grapes||1 Cup (16 tbs), seedless or halved (Red, Green Or Combination)|
|Boneless pork loin||6 Ounce, cut into 1/2 inch thick slices|
|All purpose flour||1 Tablespoon|
|Olive oil||2 Teaspoon, divided|
|Thinly sliced onion||1⁄4 Cup (4 tbs)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|White wine vinegar||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Mustard seeds||1 Teaspoon|
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
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.