How To Make Braised Pork with Pearl Onions and Grapes
Sink your teeth into these tender and buttery braised pork dish, served with a side of pearl onions and grapes, for a sweet-juicy compliment to hearty meat.
Serves:
Ingredients
- 1rib end pork loin roast,boneless
- salt and freshly ground pepper
- 5tbspunsalted butter
- ½cupdry white wine
- 2cupchicken broth,low sodium
- 2garlic cloves
- 1bay leaf
- 1thyme sprig,plus 1 tsp of chopped thyme
- ½small yellow onion,coarsely chopped
- ¾lbpearl onions
- 2tbspall purpose flour
- ½lbred and green grapes
Instructions
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Season the pork with salt and pepper.
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In a small enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the pork and brown well over moderately high heat for 10 minutes. Transfer to a plate.
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Pour off the fat from the casserole. Add the wine and boil over high heat for 3 minutes, scraping up the browned bits, until reduced by half.
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Add the broth and bring to a boil. Add the garlic, bay leaf, thyme sprig, yellow onion and the pork.
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Cover and simmer over very low heat, for about 1 hour, turning once, until an instant-read thermometer inserted in the center registers 160 degrees F.
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In a medium saucepan of water, boil the pearl onions for 5 minutes until almost tender. Drain and peel.
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In a bowl, blend the 2 tablespoons of softened butter with the flour to form a paste. Transfer the pork to a plate.
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Strain the cooking liquid and return to the casserole, then boil for 4 minutes, until reduced to 2 cups.
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Whisk ½ cup of the cooking liquid into the flour paste until smooth, then whisk the mixture into the cooking liquid. Simmer over moderately high heat, whisking, until thickened.
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Simmer over low heat for 5 minutes, stirring, until no floury taste remains. Stir in the chopped thyme and season with salt and pepper.
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Return the pork and its juices to the casserole and add the pearl onions. Cover and bring just to a simmer, turning the pork a few times in the sauce to heat it up.
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In a skillet, melt the remaining 1 tablespoon of butter. Add the grapes and cook over moderately high heat, shaking the skillet, until the skins start to burst.
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Thickly slice the pork and transfer to plates. Spoon the sauce, pearl onions and grapes on top.
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Serve and enjoy!
Nutrition
- Calories: 349.47kcal
- Fat: 19.81g
- Saturated Fat: 10.88g
- Trans Fat: 0.58g
- Monounsaturated Fat: 6.10g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 28.48g
- Fiber: 2.65g
- Sugar: 14.98g
- Protein: 11.07g
- Cholesterol: 60.19mg
- Sodium: 823.83mg
- Calcium: 55.69mg
- Potassium: 530.27mg
- Iron: 1.48mg
- Vitamin A: 127.43µg
- Vitamin C: 10.91mg
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