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1
Season the pork with salt and pepper.
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2
In a small enameled cast-iron casserole, melt 2 tablespoons of the butter.
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3
Add the pork and brown well over moderately high heat, 10 minutes; transfer to a plate.
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4
Pour off the fat from the casserole.
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5
Add the wine and boil over high heat, scraping up the browned bits, until reduced by half, 3 minutes.
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6
Add the broth and bring to a boil.
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7
Add the garlic, bay leaf, thyme sprig, yellow onion and the pork.
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8
Cover and simmer over very low heat, turning once, until an instant-read thermometer inserted in the center registers 160, about 1 hour.
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9
Meanwhile, in a medium saucepan of water, boil the pearl onions until almost tender, 5 minutes; drain and peel.
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10
In a bowl, blend the 2 tablespoons of softened butter with the flour to form a paste.
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11
Transfer the pork to a plate.
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12
Strain the cooking liquid and return to the casserole; boil until reduced to 2 cups, 4 minutes.
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13
Whisk 1/2 cup of the cooking liquid into the flour paste until smooth, then whisk the mixture into the cooking liquid.
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14
Simmer over moderately high heat, whisking, until thickened.
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15
Simmer over low heat, stirring, until no floury taste remains, 5 minutes.
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16
Stir in the chopped thyme and season with salt and pepper.
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17
Return the pork and its juices to the casserole and add the pearl onions.
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18
Cover and bring just to a simmer, turning the pork a few times in the sauce to heat it up.
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19
In a skillet, melt the remaining 1 tablespoon of butter.
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20
Add the grapes and cook over moderately high heat, shaking the skillet, until the skins start to burst.
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21
Thickly slice the pork and transfer to plates.
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22
Spoon the sauce, pearl onions and grapes on top; serve.
