8 each, 1/4-inch-thick slices 1/2 C. 1 1/2 tsp. 1/2 tsp. 2 Tbsp. 1 Tbsp. 1 C. 1 small onion 1/2 C. 1 1/2 C. 1 tsp. 1 1/2 Tbsp. To taste
Boneless pork loin (about 1 1/2 pounds) All-purpose flour Kosher salt Freshly ground black pepper Vegetable oil Unsalted butter Red or green California seedless grapes, halved Finely chopped Dry white wine Low sodium chicken broth Firmly packed dark brown sugar Dijon mustard Kosher salt and freshly ground black pepper
If needed, pound pork loin slices to 1/4 – inch width.
Mix the flour with the salt and pepper in a shallow pie plate. Heat half the oil and butter in a large skillet over medium-high heat until almost smoking.
Working in two batches, place the pork in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned, about 2 to 3 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining butter, oil, and pork.
Return the skillet to the heat and add the grapes and onion. Reduce the heat to medium and cook, stirring often, until the onions are slightly softened, about 5 minutes. Increase the heat to high, pour in the wine, and bring to a boil. Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet, until reduced to about 1 tablespoon.
Add the broth and sugar and boil until reduced by half. Reduce the heat to medium and return the pork to the skillet with any accumulated juices. Simmer gently until heated through, 3 to 5 minutes.
Transfer the pork to heated plates. Remove the skillet from the heat, whisk in the mustard, and season the sauce with salt and pepper. Pour the sauce over the pork and serve hot.