Serve with barley and steamed green beans.
Meanwhile, rub pork with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat.
Add the pork and brown on one side, about 2 minutes.
Turn the pork over and transfer the pan to the top oven rack.
Transfer the pork to a cutting board to rest before slicing.
Add Madeira (or wine) and cook until reduced by half, 2 to 4 minutes.
Stir in broth, thyme and mustard; bring to a simmer.
Combine water and cornstarch in a small bowl and stir into the pan sauce.
Cook until thickened, 30 seconds to 1 minute.
Stir in the grapes.
Serve the sliced pork with the grape sauce.
Find it at liquor stores or in the wine section of the supermarket.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
