Name: Verjuice-brined roast pork with crushed grapes
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 8
Ingredients: 2 kg piece of pork loin, rolled and tied; 1 kg seedless green grapes, snipped into small bunches; ½ head of garlic, cloves separated; ½ bunch of thyme; 50 ml verjuice; Verjuice brine; 250 ml verjuice (1 cup); 175 gm caster sugar; 80 gm fine salt

Verjuice-brined roast pork with crushed grapes

Australian Gourmet Traveller recipe for Verjuice-brined roast pork with crushed grapes

Serves 8

Prep

20M

Cook

1H 35M

Total

1H 55M

You’ll need to begin this recipe two days ahead.

Ingredients

2 kg piece of pork loin, rolled and tied

1 kg seedless green grapes, snipped into small bunches

½ head of garlic, cloves separated

½ bunch of thyme

50 ml verjuice

Verjuice brine

250 ml verjuice (1 cup)

175 gm caster sugar

80 gm fine salt

Method

Main

1.For verjuice brine, combine ingredients in a bowl with 3½ litres cold water.

2.Place pork in a snug-fitting non-reactive container, pour over brine and refrigerate for 2 days to brine.

3.Preheat oven to 220C. Remove pork from brine, pat dry with absorbent paper, season to taste and roast in a roasting pan until skin is crisp (20-30 minutes). Reduce heat to 180C and roast for another 45 minutes. Add grapes, garlic and thyme and roast until tender and juices run clear when pork is pierced (15-20 minutes). Remove pork, cover loosely with foil and set aside to rest (15 minutes).

4.Meanwhile, crush grapes and garlic with a wooden spoon, add verjuice, stir to combine. Season to taste and serve with sliced pork.