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Pork With Grapes And Wine Sauce

21st.Century.Chef's picture
For marinade
  Onion 1 , peeled and sliced
  Garlic 2 Clove (10 gm), peeled and sliced
  Whole thyme 1 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Bay leaf 1
  Black pepper 1⁄4 Teaspoon, freshly ground
  Olive oil 2 Tablespoon
  Brandy 1⁄4 Cup (4 tbs)
For sauce
  Butter 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  White seedless grapes 2 Pound, removed from the stems
  Whipping cream/Half-and-half / mock cream 1⁄2 Cup (8 tbs)
  Salt To Taste

Have your butcher bone and tie the roast.
Prepare the marinade and, using a large glass or stainless steel bowl, marinate the meat for 2 to 3 hours, turning several times.
Remove the meat, reserving the marinade.
Pat the meat dry with paper towels.
Heat a stovetop casserole or covered Dutch oven large enough to take the meat.
Melt the butter for the sauce, add 2 tablespoons oil, and brown the roast, turning several times.
Strain the reserved marinade into the pot, discarding the solids.
Add the wine, cover, bring to a boil, reduce the heat, and simmer very gently for 1 1/2 to 2 hours, or until the meat is tender.
You may need to add a bit more white wine.
Add three quarters of the grapes to the pot, cover, and cook 5 more minutes.
Remove the meat.
Stir the cream into the pan juices and cook for 2 minutes, stirring.
Taste for the need for a slight amount of salt.
Slice the meat and place it on a large platter.
Pour the grapes and sauce over the top.
Use the remaining grapes for garnish.
If you prefer a thicker sauce, stir in a roux made of 1 tablespoon each butter and flour.
I love this with Baked Polenta and a green salad with Garlic Dressing.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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