Ingredients
- 8 slices of pork loin
- 200 g white and red grapes
- butter
- flour
- dry white wine
- vegetable broth
- salt
For the recipe of the scallops with white wine, wash and peel the grapes, also removing the grape seeds. Flour the slices of loin. Cook them in a non-stick frying pan with 30 g of butter for about 1 minute and a half each side, adding salt and moving the pan continuously, to prevent the butter from burning.
Remove the scallops from the pan and let them rest. Meanwhile, remove the butter and put the pan back on the stove; toast the remaining flour on the bottom and sprinkle with half a glass of wine. Wait until the crusts of the meat have come off the bottom and, before the wine has evaporated completely, add a ladle of broth and a knob of butter. Shrink the sauce for 2-3 minutes, then put the scallops in the pan together with the grapes and serve after a minute, with sage leaves to taste.
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