Start to finish: 40 minutes (20 active)
Servings: 4
1 pork tenderloin (about 1-1¼ pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
½ cup Wondra or all-purpose flour
¼ cup minced shallots or onion
1 cup red or yellow seedless grapes or a mix, halved
½ cup dry white wine
1½ cups low sodium chicken broth
1 teaspoon firmly packed dark brown sugar
1½ tablespoons Dijon mustard
Slice the pork diagonally at a 45-degree angle into 7 to 8 pieces, each about ¾- to 1-inch thick. Don’t worry if the pieces are not all the same size. Just make sure they are all the same thickness.
In a large skillet heat half the oil over medium-high heat. While the oil is heating, season half the pork medallions on both sides with salt and pepper and then dip them in the flour, shaking off the excess. Add them to the skillet and brown them quickly, about 1 minute a side, transferring them to a plate when they are done. Repeat the procedure with the remaining pork, flour and oil.
Add the shallots to the skillet, reduce the heat to medium-low and cook the shallots, stirring, for 1 minute. Add the grapes and cook, stirring occasionally, 5 minutes. Add the white wine and deglaze the pan, scraping up the brown bits and simmer the wine until it is reduced to about ¼ cup. Add the chicken broth and sugar and simmer until reduced by half. Whisk in the mustard. Return the pork and any juice from the plate to the skillet and simmer gently, turning the medallions, several times, for 2 minutes. Divide the pork medallions among 4 plates and spoon some of the sauce over each portion.
Nutrition information per serving: 382 calories; 124 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 92 mg cholesterol; 360 mg sodium; 24 g carbohydrate; 1 g fiber; 8 g sugar; 33 g protein.
Sara Moulton, Associated Press
