Off-the-Vine Pork Loin
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No, the pork really isn't "off the vine", but the taste sure is. That's because of the grapes, the wine, and the grape juice. Fortunately, unlike great wine, this recipe takes no time at all.
What You'll Need
- 1 1/2 to 2 pounds boneless center-cut single pork loin, trimmed and cut into -inch-thick slices
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil, plus more if needed
- 1/2 pound seedless white grapes, halved (about 1 cups)
- 1/2 teaspoon dried thyme
- 1 tablespoon light or dark brown sugar
- 1 1/4 cups white grape juice
- 1/4 teaspoon salt
What to Do
- Lay the pork slices between 2 sheets of plastic wrap and pound with a mallet or rolling pin to 1/4-inch thickness. Place the flour in a shallow dish and coat the cutlets lightly with the flour.
- In a large skillet, heat 2 teaspoons oil over medium-high heat. Carefully place the pork in the hot oil. Sauté for 4 to 5 minutes per side or until golden brown.
- Remove the pork to a covered platter and add additional oil to the skillet if needed to finish cooking all of the cutlets. Add the remaining ingredients to the skillet and bring to a boil over medium heat.
- Reduce the heat to low and return the cutlets to the skillet. Simmer for 3 to 4 minutes until the sauce begins to thicken. Serve the cutlets topped with the sauce.
If you'd like an even more intense "off-the-vine" flavor, you can replace half of the grape juice with dry white wine.