Pork Sauced With Mustard And Grapes Recipe


Difficulty LevelEasyCourse
Main Ingredient


 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


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.