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Pork Sauced With Mustard And Grapes

Healthycooking's picture
Ingredients
  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 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Pork

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