Juicy pork steaks with wine sauce and grapes

6 persons | 55 minutes

A rich wine sauce with grapes and aromatic herbs goes perfectly with the juicy meat. Served with rice or boiled potatoes, this dish is a treat and easily rivals a meal in a restaurant.

Rating: Ø 5 ( 4 votes )
Juicy pork steaks with wine sauce and grapes
Juicy pork steaks with wine sauce and grapes

6 persons | 55 minutes

A rich wine sauce with grapes and aromatic herbs goes perfectly with the juicy meat. Served with rice or boiled potatoes, this dish is a treat and easily rivals a meal in a restaurant.

Rating: Ø 5 ( 4 votes )

Ingredients

  • 1 kg pork
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil
  • 360 g Red grapes, seedless
  • 1 shallot, small
  • 1 tbsp sugar
  • 1 tbsp wine vinegar
  • 120 ml red wine, dry
  • 240 ml chicken stock
  • 2-3 sprigs tarragon

Instructions

  1. Slice the pork.
  2. Season with salt and pepper.
  3. Heat the oil in a pan.
  4. Fry the meat over high heat for 3 to 4 minutes on each side.
  5. Place the pork steaks on a plate and keep warm.
  6. Half the grapes that are too large, otherwise leave them whole.
  7. Dice the shallot into small cubes.
  8. Place the grapes in the same pan in which the meat was fried.
  9. Fry the grapes in it for 3 minutes.
  10. Add the shallots and sugar, stir and cook for 1 minute.
  11. Add the vinegar to the pan and simmer for a further 1 minute.
  12. Deglaze with the wine and cook the sauce over high heat for 3-4 minutes, until the sauce has reduced in volume Wine has halved.
  13. Pour in the broth.
  14. Let the sauce reduce by half for 5-6 minutes.
  15. Return the pork to the pan with the pan juices.
  16. Bring the sauce to a boil and cook for 2 minutes .
  17. Put the steaks on a plate.
  18. The sauce another 2 minutes continue preparing.
  19. Chop the tarragon finely.
  20. Add to the sauce and stir.
  21. Pour the sauce over the pork steaks and serve immediately.
  22. Rice or boiled potatoes go very well with the pork.

Lean boneless pork should be used for this dish. A sirloin works well for this.

Utensils

  • knife
  • cutting board
  • frying pan
  • plate