Pork Roast with Grapes
Though many recipes call for a pork roast to be cooked in an oven, in Tuscany they use the stove top. You will need a large pot - at least the height of the pork roast, because you wil need to cover it and you will be adding wine and grapes - so you need volume.
‘Tis the season when all good vineyards are being harvested and wine is not the only way to use them to their best advantage. We have the recipe here with grapes, it is also delicious with peaches – and as one guest suggested , though not yet tried by our chef – figs.
Pork roast 700gr
Grapes – white, red or black are all fine (seed them before use) 500 gr
Red Onions 2-3 (if they a little smaller than a tennis ball
Garlic 3-4 large cloves
Salt & pepper
Olive oil – when cooking you don’t need to use extra virgin – plain olive oil is perfect
Red wine (half a bottle for cooking and half a bottle for drinking….)
Rosemary & sage (fresh is always best!)
Half grapes, take out seeds if necessary
Mix salt and pepper together and pat on and all around the pork roast
Peel cloves of garlic (don’t chop or crush – this makes it easier to fish them out before serving) and let slowly flavour in an abundant amount of extra virgin olive oil on a medium flame together with the rosemary and sage – take care not to burn, this would give a bitter takes to the oil.
Finely chop onions, add to olive oil
Once the onions are golden add the pork roast in the roasting pan, continue to cook on all sides. Cover roast lightly.
A delicious aroma should begin to fill your kitchen
Reward yourself with a sip of wine and a few of those delicious antipasti that you prepared….
Continually keep an eye on the pork roast, turning it frequently so it doesn’t burn and so it takes on a nice crunch golden color
Cover the pork roast with the grapes and remaining wine, and continue to turn the roast. Cook for another 20-25 minutes until pork roast is fully cooked.
To serve, take roast out and slice in thick portions, or chunks. Take out cooked garlic, rosemary and sage. Place pork on tray, cover with the wine and grape sauce, and garnish with some fresh rosemary and sage.
This plate is best served with traditional Tuscan potatoes.
