INGREDIENTS

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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-04-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”