Juicy pork steaks with wine sauce and grapes
Portions: 6 persons | Preparation: 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.
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Ø 5 out of 5 stars ( 4 votes )
- 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
- cutting board
- frying pan
- Slice the pork.
- Season with salt and pepper.
- Heat the oil in a pan.
- Fry the meat over high heat for 3 to 4 minutes on each side.
- Place the pork steaks on a plate and keep warm.
- Half the grapes that are too large, otherwise leave them whole.
- Dice the shallot into small cubes.
- Place the grapes in the same pan in which the meat was fried.
- Fry the grapes in it for 3 minutes.
- Add the shallots and sugar, stir and cook for 1 minute.
- Add the vinegar to the pan and simmer for a further 1 minute.
- 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.
- Pour in the broth.
- Let the sauce reduce by half for 5-6 minutes.
- Return the pork to the pan with the pan juices.
- Bring the sauce to a boil and cook for 2 minutes .
- Put the steaks on a plate.
- The sauce another 2 minutes continue preparing.
- Chop the tarragon finely.
- Add to the sauce and stir.
- Pour the sauce over the pork steaks and serve immediately.
- 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.