SAUTEED PORK LOIN WITH MUSTARD AND GRAPES
Steps:
- Sprinkle a small amount of water on a large sheet of plastic wrap.
- Place 2 of the pork slices on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining pork.
- Mix the flour with the salt and pepper in a shallow pie plate. Heat half the butter and oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the pork in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining butter, oil, and pork.
- Return the skillet to the heat and add the onion and grapes. Reduce the heat to medium and cook, stirring often, until the onions are slightly softened, about 5 minutes. Increase the heat to high, pour in the wine, and bring to a boil. Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet, until reduced to about 1 tablespoon. Add the stock and sugar and boil until reduced by half. Reduce the heat to medium and return the pork to the skillet with any accumulated juices. Simmer gently until heated through, 3 to 5 minutes. Transfer the pork to a large heated platter. Remove the skillet from heat, whisk in the mustard, and season the sauce with salt and pepper. Pour the sauce over the pork and serve hot.
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Catherine Manga
[email protected]This is one of my go-to recipes for pork loin. It's always a hit with my family and friends.
Jazlyn Rodriguez
[email protected]I'm not sure what went wrong, but my dish turned out bland and flavorless. I think I might have used the wrong kind of mustard.
Baja 002
[email protected]This dish is so easy to make and it's packed with flavor. I love the way the mustard and grapes complement each other.
lumi
[email protected]I've made this dish for potlucks and it's always a hit. It's a great way to use up leftover pork loin.
barky c
[email protected]This is a great recipe for entertaining guests. It's easy to make ahead of time and it always gets rave reviews.
Anu chandan Srivastav
[email protected]I'm not a big fan of mustard, but I really enjoyed this dish. The grapes and white wine balance out the mustard flavor perfectly.
Vanessa Creighton
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
afk username
[email protected]I followed the recipe exactly and the pork came out dry and tough. I think I overcooked it.
Sardarali jamali
[email protected]This dish is a bit too sweet for my taste. I would reduce the amount of sugar in the sauce next time.
Adam Rubin
[email protected]I substituted chicken broth for the white wine and it turned out great! I also added some diced carrots and celery for extra flavor.
okoye maryqueen
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Shakil Arif
[email protected]I love the combination of flavors in this dish. The mustard and grapes add a nice brightness to the pork.
Marlo Greene
[email protected]The instructions were easy to follow and the dish came out perfectly. I especially liked the tip about searing the pork before adding the other ingredients.
Ayman Seif
[email protected]This pork loin dish was a hit with my family! The mustard and grapes added a tangy and sweet flavor that complemented the pork perfectly.