Pork Sauced With Mustard And Grapes
|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 seeds||1 Teaspoon|
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.