Pork Sauced With Mustard And Grapes Recipe
Ingredients
| Seedless grapes | 1 Cup (16 tbs), halved | |
| 6 ounces boneless pork loin, cut into 1/2 inch thick slices | ||
| All purpose flour | 1 Tablespoon | |
| Olive oil | 2 Teaspoon, divided | |
| Onion | 1/4 Cup (16 tbs), thinly sliced | |
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| White wine vinegar | 1 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Mustard | 1 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Watercress sprigs | 2 | |
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.
Chef
