Pork Medallions With Grapes And Pearl Onions - cooking recipe

Ingredients

1 teaspoon kosher salt, plus more for the pot
12 cipolline onions, peeled (12 oz.)
2 pork tenderloin, about 2 lbs total
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3/4 cup all-purpose flour (for dredging)
1/2 cup dry white wine
6 fresh sage leaves
1 tablespoon balsamic vinegar
8 ounces green seedless grapes, removed from stem (2 cups)

Preparation

Bring a medium pot of salted water to boil, add the onions, and cook until almost tender but not falling apart (about 8-10 minutes). Drain and set aside, reserving 1 cup of the onion-cooking broth.
Cut each pork tenderloin into 6 chunks. With a meat mallet, pound each to a thickness of about 1/2 inch.
In a large skillet, over medium heat, melt 2 tbsp of the butter in the olive oil. Spread flour on a plate for dredging. Season the pork with 1/2 tsp of salt, and lightly dredge it in the flour. Brown the pork on both sides, about 2 minutes per side, and remove to a plate.
Add the onions to the skillet, and let them cook a few minutes until lightly carmelized. Add the white wine, and bring to a boil. Once the wine is almost reduced, add the sage, the reserved onion-cooking broth, and the remaining 1/2 tsp of salt. Let the sauce simmer for a few minutes, until it is reduced by almost half. Whisk in the vinegar and the remaining 2 tbsp of butter. Add the pork back to the skillet with the grapes, and simmer until the sauce is thickened and grapes just begin to soften (about 3-4 minutes).