List of Ingredients
- 8 slices of pork loin
- 7 OZ. of red and green grapes
- Butter
- Flour
- Dry white wine
- Vegetable broth
- Salt
Method
Wash and peel the grapes. Flour the slices of pork loin. Cook them in a pan with 1/4 cup of butter for about 1 and a half minutes per side, adding salt and continuously moving the pan to prevent the butter from burning.
Remove the escalopes from the pan and let them rest.
Meanwhile, remove the butter and put the pan back on the stove; toast the flour remaining on the bottom of the pan and pour in half a glass of wine.
Scrape all the remaining bits of pork and flour off the bottom of the pan, and before the wine has evaporated completely, add a ladle of broth and a pat of butter.
Reduce the sauce for 2-3 more minutes, then put the escalopes back in the pan along with the grapes and serve after one more minute, garnishing with sage leaves as desired.