Pork Tenderloin with Caramelized Onions, grapes and Old-Fashioned Mustard

Pork Tenderloin with Caramelized Onions, grapes and Old-Fashioned Mustard

From: Amelie Wine Bar, New York City. Yield: 4 servings.

1 large yellow onion, cut into ½” thick slices
6 Tbsp. butter
½ lb. pork tenderloin, cut into ½” thick slices
to taste, salt and freshly ground black pepper
1 tsp. paprika
1 cup Sancerre or other dry wine
2 cups chicken broth
4 tsp. whole grain mustard
16 seedless red grapes, halved
as needed, mashed p

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