PORK LOIN WITH GRAPES
Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat's salty drippings.
Provided by Jill Santopietro
Categories dinner, roasts, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
- One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
- Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
- Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
- Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
- When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 18 grams, TransFat 0 grams
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Kimberly Moya
[email protected]I've made this recipe several times and it's always a hit! The pork loin is always tender and juicy, and the grapes add a nice sweetness. I highly recommend this recipe.
Dinesh Bham
[email protected]This recipe was easy to follow and the pork loin turned out great! I used red grapes instead of green grapes and they added a really nice color to the dish.
nelly Gonz√°lez
[email protected]I thought this recipe was just okay. The pork loin was a little dry and the grapes didn't really add much flavor. I wouldn't make this again.
AQEEL MUBIL
[email protected]This was a delicious recipe! The pork loin was cooked perfectly and the grapes added a nice sweetness. I would definitely recommend this recipe.
Melissa Crowder
[email protected]This was my first time making pork loin and it turned out great! The recipe was easy to follow and the pork loin was cooked perfectly. The grapes added a nice sweetness and complemented the pork loin well.
Efenadju florence
[email protected]I've made this recipe several times and it's always a hit! The pork loin is always tender and juicy, and the grapes add a nice sweetness. I highly recommend this recipe.
Claudens Jeanbaptiste
[email protected]This recipe was easy to follow and the pork loin turned out great! I used red grapes instead of green grapes and they added a really nice color to the dish.
Unique highs
[email protected]I thought this recipe was just okay. The pork loin was a little dry and the grapes didn't really add much flavor. I wouldn't make this again.
Lizwi Makumeni
[email protected]This was a delicious recipe! The pork loin was cooked perfectly and the grapes added a nice sweetness. I would definitely recommend this recipe.
Trizxful
[email protected]I made this recipe for my family and they loved it! The pork loin was tender and flavorful, and the grapes added a nice sweetness. I will definitely be making this again.
Danish Majeed
[email protected]This was my first time making pork loin and it turned out great! The recipe was easy to follow and the pork loin was cooked perfectly. The grapes added a nice sweetness and complemented the pork loin well.
Lwanda Magudulela
[email protected]I've made this recipe several times and it's always a hit! The pork loin is always tender and juicy, and the grapes add a nice sweetness. I highly recommend this recipe.
FARAZ STUDIO OFFICIAL
[email protected]This recipe was easy to follow and the pork loin turned out great! I used red grapes instead of green grapes and they added a really nice color to the dish.
pabitra ghimire
[email protected]I thought this recipe was just okay. The pork loin was a little dry and the grapes didn't really add much flavor. I wouldn't make this again.
Pem Dema
[email protected]This was a great recipe! The pork loin was cooked perfectly and the grapes added a really nice flavor. I will definitely be making this again.
NIARA REDWOOD
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the pork loin and the grapes. I would highly recommend this recipe.
Miss Nurjahan
[email protected]This pork loin with grapes recipe was a hit with my family! The meat was tender and flavorful, and the grapes added a nice sweetness. I will definitely be making this again.