Grape Roasted Pork

Print Recipe

Grape Roasted Pork

(No Ratings Yet)

Loading...

traditional second course – Italian

By Massimo Porcelli – Serves: 4

Prep Time: 20 minutes – Cooking Time: 4o minutes – Total Time: 1 hour

Grape roasted pork is the perfect recipe for this time of year. The grapes at the market are at the right ripeness: full of taste, soft and very sweet. The idea of combining pork with fruit is typical of Italian cooking and I invite you to click on http://www.italiancookingtips.com/italian-pork-loin-with-apples/ for a similar and super tasty recipe. In this case we use the pork neck which is very fatty and gives the preparation a sweet taste that perfectly balances the acidity of the grapes. Grape roasted pork is the perfect recipe for a nice Sunday lunch with friends or family, to be strictly accompanied with an excellent bottle of wine and lots of bread to dip in the delicious sauce

Ingredients

• Pork (neck) 600gr
• Grape 1,5kg
• Thime
• Bay Leaves
• Rosemary
• Garlic
• Extra Virgin Olive Oil
• Salt & Pepper

Instructions

1

Buy a nice piece of pork, I asked my butcher for the neck which is very fat and tender and holds up perfectly when cooked without getting too dry. Then choose excellent grapes, white or red, ripe at the right point.

2

Wrap the pork with kitchen string, so that it stays in shape during cooking, and season it by massaging it with oil, salt and pepper

3

Cut the grapes in half and remove the seeds.

4

Heat in a pan large enough to comfortably hold the pork, plenty of oil and a clove of garlic. Add the meat and quickly brown it on all sides, so that it seals and retains its juices.

5

When the pork is well colored on all sides, add the aromatic herbs and grapes which must completely cover the meat. Close with a lid and cook over low heat for about 40 minutes.

Notes

ork is a typical ingredient of Italian cooking. Everyone knows about our excellent cured meats and magnificent ham, but remember that a good piece of pork is cheap, less fat than you think, flavorful and practically cooks itself. You just have to pay close attention to cooking: when cut, the center of the meat must be slightly pink. An overcooked piece of pork becomes hard and chewy, which is why I always rely on my thermometer which is an excellent ally in the kitchen.

ItalianCookingTips
For Grape roasted pork you can use white grapes but I prefer the dark one because it gives an unusual color to the preparation and makes everything more inviting: you know… it is rather difficult to find and taste something purple on your plate!

ItalianCookingTips
You could ruin your grape roasted pork by overcooking it. This is why I advise you to check the cooking by piercing the meat with a toothpick up to the center: it must remain dry. I prefer to use a good cooking thermometer, which is a really good ally in the kitchen.

Click for a similar recipe on http://www.italiancookingtips.com/italian-pork-loin-with-apples/

ItalianCookingTips
To perfectly flavor a single piece of meat, I recommend massaging with a little olive oil, salt and pepper, which stick more easily to the moistened surface. Do this a little in advance so that the salt penetrates the meat