Pork with Grapes and Merlot Sauce
|Pork butt roast||3 Pound, boned and tied|
|Onion||1 , peeled and sliced|
|Garlic||2 Clove (10 gm), peeled and sliced|
|Thyme||1 Teaspoon (Whole)|
|Rosemary||1⁄4 Teaspoon (Whole)|
|Black pepper||1⁄4 Teaspoon, freshly ground|
|Olive oil||2 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|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)|
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 rouxmade of 1 tablespoon each butter and flour.
I love this with Baked Polenta and a green salad with Garlic Dressing.