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
Preparation
Season the pork with salt and pepper.
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.
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.
Add the broth and bring to a boil. Add the garlic, bay leaf, thyme sprig, yellow onion and the pork.
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.
In a medium saucepan of water, boil the pearl onions for 5 minutes until almost tender. Drain and peel.
In a bowl, blend the 2 tablespoons of softened butter with the flour to form a paste. Transfer the pork to a plate.
Strain the cooking liquid and return to the casserole, then boil for 4 minutes, until reduced to 2 cups.
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.
Simmer over low heat for 5 minutes, stirring, until no floury taste remains. Stir in the chopped thyme and season with salt and pepper.
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.
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.
Thickly slice the pork and transfer to plates. Spoon the sauce, pearl onions and grapes on top.
Serve and enjoy!
