Sara Moulton publishes a recipe for saut��ed pork loin with mustard and grapes on her site at SaraMoulton.com. The recipe calls for pork loin, flour, onion, grapes and dry white wine, and makes four portions.Continue Reading
Cut a 1 1/2-pound boneless pork loin into eight 1/4-inch thick slices. Tenderize the pork slices by setting them between two sheets of plastic wrap with some water and pounding them with a rolling pin. Dredge the pork slices in a mixture of 1/2 cup all-purpose flour, 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper, shake off the excess flour, and fry four pork slices in a hot pan with 1/2 tablespoon of unsalted butter and 1 tablespoon of vegetable oil. Cook for two to three minutes on each side until slightly browned, then transfer the pork to a plate and cover loosely with foil. Repeat the process for the remaining four pork slices.
Add a small chopped onion and 1 cup of halved seedless grapes to the pan, reduce the heat to medium and cook while stirring for about five minutes. Bring the heat to high, pour in 1/2 cup of dry white wine and boil to deglaze the pan. Scrape up the browned bits until the liquid reduces to 1 tablespoon. Add 1 1/2 cups of chicken stock and 1 packed teaspoon of dark brown sugar; boil until it reduces by half.
Add the pork back to the pan, simmer for three to five minutes, then transfer to a large warmed plate. Whisk 1 1/2 tablespoons of Dijon mustard into the sauce, season with salt and pepper, and pour over the pork.Learn more about Cooking