From: Amelie Wine Bar, New York City. Yield: 4 servings. 1 large yellow onion, cut into ½” thick slices 6 Tbsp. butter ½ lb. pork tenderloin, cut into ½” thick slices to taste, salt and freshly ground black pepper 1 tsp. paprika 1 cup Sancerre or other dry wine 2 cups chicken broth 4 tsp. whole grain mustard 16 seedless red grapes, halved as needed, mashed potatoes 4 sage leaves, minced In large skillet, cook onion in 1 Tbsp. butter until ...
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