Braised Pork with Red Onions and Red Grapes
Servings 2
Ingredients
- 400 g boneless rib-end pork loin roast
- 5 tbsp unsalted butter
- 100 ml dry white wine
- 300 ml low-sodium chicken broth
- 2 clove garlic
- 3 sprig fresh dill
- 1 bulb red onion
- 2 tbsp all-purpose flour
- 200 g red grapes seedless
- Salt and freshly ground pepper
Instructions
- Thinly sliced garlic cloves and chop the red onion. Wash and season the pork with salt and pepper all-round.
- Melt two tablespoons butter in a casserole and brown the pork over moderately high heat.Move the pork loin to a plate.
- Clean the casserole thoroughly. Add the wine and boil over high heat and then pour the broth. Bring the liquid to a boil. Add the garlic, herbs, red onion, and pork.
- Cover the casserole and simmer over low heat for about one hour. Turn the pork once during the cooking. You can also use a food thermometer to check the doneness of the meat. Transfer the pork to a large plate when the pork is ready for eating.
- In a bowl,blend two tablespoons of butter with the all-purpose flour to form a paste. Add some cooking liquid into the flour paste and whisk the flour paste until smooth.
- Add the whisked mixture back into the cooking liquid. Simmer over moderately high heat and whisk until the liquid gets thickened. Season the liquid with salt and pepper. Return the pork to the casserole and turn the pork a few times in the sauce to heat it.
- Melt the last one tablespoon of butter in a frying pan and cook the grapes over moderately high heat until the grape skins start to burst.
- To serve,slice the pork thickly and transfer it to plates. Spoon the sauce and grapes on top and serve with rice. Enjoy a glass of red wine of your choice!