Verjuice-brined roast pork with crushed grapes

AT A GLANCE

  • Serves 8 people

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

  • 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 (1 cup) verjuice
  • 175 gm caster sugar
  • 80 gm fine salt
01   For verjuice brine, combine ingredients in a bowl with 3½ litres cold water.
02   Place pork in a snug-fitting non-reactive container, pour over brine and refrigerate for 2 days to brine.
03   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).
04   Meanwhile, crush grapes and garlic with a wooden spoon, add verjuice, stir to combine. Season to taste and serve with sliced pork.

Topics:

GARLIC, MAIN, GRAPES, MODERN AUSTRALIAN, AUTUMN, VERJUICE, THYME, PORK, DRINK SUGGESTION

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

SUCCULENT AND SILKY PINOT NOIR. , suggested by MAX ALLEN

FEATURED IN

Mar 2011

Mar 2011

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