Sautéed Pork Loin with Grapes
Four Star Fruit
4 ½-inch-thick slices of boneless
pork loin, about 1 pound
2 tablespoons Cognac
Flour seasoned to taste with salt
and pepper, for dredging
2 tablespoons chopped fresh tarragon
1 cup canned chicken broth
2 tablespoons olive oil
2 teaspoons firmly packed dark
brown sugar
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1 cup Four Star Fruit green and red
seedless grapes, cut in half
Dredge pork in seasoned flour and shake off excess. Heat oil in a large skillet
over medium heat. Add the pork and brown on both sides. Using tongs, transfer
the pork to a platter. Reduce the heat to low and add shallots and grapes. Sauté
for 3 minutes, stirring occasionally.
Add Cognac and tarragon; simmer until almost all the liquid evaporates. Add
chicken broth and brown sugar; boil the mixture until the liquid is reduced by half.
Add the pork and juices to the pan and cook for about 5 minutes. Remove the
pork and transfer to a serving platter or plates.
Turn off the heat and whisk mustard into the sauce until well blended. Season
to taste with salt and pepper. Pour the sauce over the pork and serve. Makes
2 servings.
