Pork Sauced With Mustard And Grapes Recipe
Ingredients
1 cup seedless or halved, seeded Chilean grapes (red, green or combination)
6 ounces boneless pork loin, cut into 1/2 inch thick slices
1 tablespoon all purpose flour
2 teaspoons olive oil, divided
1/4 cup thinly sliced onion
1 cup low sodium chicken broth
1 tablespoon white wine vinegar
1 tablespoon brown sugar
1 tablespoon mustard
1 teaspoon mustard seeds
2 watercress sprigs (optional)
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.
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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