Sauteed Pork Loin With Mustard And Grapes

Recipe Ingredients

6		Boneless pork loin, 1/2" thick - - (abt 3/4 lb)
		Flour - seasoned with
		Salt - to taste, and
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Minced shallot
1/2 cup	118ml	Seedless red or green grapes - halved
1/4 cup	59ml	Dry white wine
1/2 cup	31g / 1.1oz	Chicken glace - see * Note
2 teaspoons	10ml	Firmly-packed dark brown sugar
1 tablespoon	15ml	Dijon-style mustard

Recipe Instructions

* Note: See the "Brown Chicken Stock" recipe which is included in this collection.

Pat the pork dry and dredge it in the seasoned flour, shaking off the excess. In a large skillet heat the oil over moderately-high heat until it is hot but not smoking and in it brown the pork. Transfer the pork with tongs to a plate, add the shallot and the grapes to the skillet, and cook them over moderately-low heat, stirring occasionally, for 3 minutes. Add the wine and simmer the mixture until almost all the liquid is evaporated. Add the glace and the brown sugar, whisking, and boil the mixture. Add the pork and any juices that have accumulated on the plate, simmer the mixture for 2 minutes, or until the pork is just heated through, and transfer the pork with tongs to 2 heated plates. Remove the skillet from the heat, whisk in the mustard and salt and pepper to taste, whisking until the sauce is combined well, and pour the sauce over the pork.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9117 broadcast 04-28-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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