Ingredients

How to make it

  • Position racks in the middle and lower third of oven; preheat to 425°F.
  • Place grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes.
  • Meanwhile, rub pork with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and brown on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast the pork until just barely pink in the center and an instant-read thermometer registers 145°F, 12 to 14 minutes. Transfer the pork to a cutting board to rest before slicing.
  • Place the pan over medium heat (use caution, the handle will be hot), add shallots and cook, stirring, until softened, 1 to 2 minutes. Add Madeira (or wine) and cook until reduced by half, 2 to 4 minutes. Stir in broth, thyme and mustard; bring to a simmer. Combine water and cornstarch in a small bowl and stir into the pan sauce. Cook until thickened, 30 seconds to 1 minute. Stir in the grapes. Serve the sliced pork with the grape sauce.

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  • fthivierge 5 years ago
    This is the third time I do this recipes and We love it. It is edictive. I used Marsala, or Sherry or port and it is all delicious. To be made again and again.
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    " It was excellent "
    momo_55grandma ate it and said...
    great combo and flavors thanks high5
    Was this review helpful? Yes Flag

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