Instructions: Pat the pork dry and dredge it in the seasoned flour, shaking off the excess. In a large skillet heat the oil over moderately-high heat until it is hot but not smoking and in it brown the pork. Transfer the pork with tongs to a plate, add the shallot and the grapes to the skillet, and cook them over moderately-low heat, stirring occasionally, for 3 minutes. Add the wine and simmer the mixture until almost all the liquid is evaporated. Add the glace and the brown sugar, whisking, and boil the mixture. Add the pork and any juices that have accumulated on the plate, simmer the mixture for 2 minutes, or until the pork is just heated through, and transfer the pork with tongs to 2 heated plates. Remove the skillet from the heat, whisk in the mustard and salt and pepper to taste, whisking until the sauce is combined well, and pour the sauce over the pork.

This recipe yields 2 servings.

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