Pork Tenderloin with Caramelized Onions, Grapes and Old-Fashioned Mustard
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Credit: Mois Martinez, chef, Amelie Wine Bar, New York
The National Culinary Review, October 2014
1 large yellow onion, cut in ½-inch-thick slices
6 T. butter, divided
½ lb. pork tenderloin, cut in ½-inch-thick slices
Salt and freshly ground pepper
1 t. paprika
1 cup Sancerre or other dry wine
2 cups chicken broth
4 t. whole-grain mustard
16 seedless red California grapes, halved
4 sage leaves, minced
Method: In large skillet, cook onion in 1 T. butter until caramelized, about 8 minutes. Remove from pan. Dust pork with salt, pepper and paprika. Melt 1 T. butter in pan; sear pork 1 minute per side. Remove from pan. Add remaining 4 T. butter, wine and broth; heat until butter is melted. Stir in onions and mustard; simmer about 10 minutes to reduce. Add grapes; heat 30 seconds. Add pork; heat just until warmed, about 30 seconds. Serve on mashed potatoes; sprinkle with sage.
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