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A tied roast pork with crushed grapes in a roasting pan.
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5 / 4 votes

Roast Pork with Crushed Grapes

This roast pork with crushed grapes is an elegant yet easy and affordable autumn meal of rosemary-seasoned roast pork loin in a black grape and Marsala wine sauce.
Prep Time30 minutes
Cook Time14 hours 35 minutes
Total Time15 hours 5 minutes
Course: Mains
Cuisine: British
Servings: 8 servings
Calories: 453

Equipment

  • Kitchen string

Ingredients

  • 1/2 tablespoon flaky sea salt
  • 1/2 tablespoon black peppercorns
  • Leaves from 3 rosemary sprigs (about 2 tablespoons)
  • 1 tablespoon juniper berries
  • 2 tablespoons extra-virgin olive oil
  • 4 pound deboned pork loin, roll cut and tied
  • 6 garlic cloves, very thinly sliced
  • Sea salt and freshly ground pepper
  • 1 pound 2 ounces black seedless grapes, half destemmed and half in small clusters
  • 1 1/2 cups dry Marsala
US - Metric

Instructions

  • Using a mortar and pestle, or a resealable plastic bag and a rolling pin, coarsely crush the salt, peppercorns, rosemary leaves, and juniper berries. In a small bowl, combine the crushed ingredients and the oil.
  • On a cutting board or work surface, unroll the pork and place it meat side up. Pat it completely dry.
  • Using the tip of a sharp knife, make small incisions all over the meat and cram the slivers of garlic into the incisions. Rub the crushed spice mixture evenly over the meat, pushing bits of it into the incisions.
  • Place the pork in a roasting pan, cover, and refrigerate for 12 to 24 hours. Remove from the refrigerator and let the pork rest at room temperature for 30 minutes.
  • Preheat the oven to 400°F (204°C).
  • Roll the pork tightly and firmly, keeping as much of the seasoning inside as you can, and then re-tie it at intervals with kitchen string (or the string from the butcher).

    ☞ TESTER TIP: You may want to ask for help from a second pair of hands as you tie the rolled pork so you can keep it from unraveling.

  • Season the pork all over with salt and pepper. Roast fat-side up in the roasting pan, uncovered, for 25 minutes.
  • Reduce the oven temperature to 375°F (191°C). Add all of the grapes and 1 cup Marsala to the roasting pan. Continue roasting, uncovered, until done, about 1 hour more. The pork is done when the juices run clear if the meat is pierced with a metal skewer and the internal temperature of the meat is 145°F (63°C).
  • Remove the roast from the oven and place the pork and clusters of grapes on a cutting board or platter. Cover and let rest for 15 minutes.
  • Place the roasting pan along with the roasting juices and the loose grapes over medium heat on the stovetop, using 2 burners if necessary. Stir in 1/2 cup Marsala. Using a potato masher or the back of a spoon, crush the grapes into the juices. Boil until the sauce is slightly syrupy, 10 to 12 minutes.
  • Serve the pork with the Marsala sauce and the clusters of roasted grapes.

Notes

  1. Reduce the garlic--If you're sensitive to garlic, cut back the garlic to 3 or 4 cloves.
  2. Marsala substitute--If you can't find dry Marsala, substitute with a mixture of 1 cup dry white wine and 1/2 cup of brandy.
  3. Storage--Leftover roast pork and crushed grape sauce can be stored in the fridge in a sealed container for up to 4 days. Reheat in a warm oven until heated through.
  4. Dietary--This recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1serving | Calories: 453kcal | Carbohydrates: 19g | Protein: 52g | Fat: 13g | Saturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 143mg | Sodium: 553mg | Fiber: 1g | Sugar: 12g