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Pot Roasted Pork with Grapes    HT   MC   120mins

Serves 4-6      Hot   Pork  Alcohol  Spices  Fruit  Main course  Eggless



1.4kg/3lb Rolled Loin of Pork

Salt and Pepper

3 tbsp Gin

150ml/5fl.oz. Grape Juice

150ml/5fl.oz. Dry White Wine

25g/1oz Butter

2 tbsp Flour

For the Marinade

8 Juniper Berries, crushed

2 Cloves, crushed

3 tbsp Olive Oil

6 tbsp Dry White Wine

450g/1 lb White Grapes to Garnish

A little extra butter




1. Place the pork in a deep dish. Combine the marinade ingredients and pour over the meat. Cover and leave to marinate in the refrigerator for 24 hours, turning several times.


2. Heat the oven to 190C, 375F, Gas mark 5. Drain the pork, reserving the marinade. Place the joint in a deep ovenproof dish, sprinkle with salt and black pepper and pour 150ml/5 fl.oz. cold water around the meat. Cover tightly with a lid or aluminium foil and roast for about 1˝ - 2 hours, basting occasionally.


3. Melt the extra butter in a large frying pan, add the grapes and fry for 4-5 minutes until golden brown. Reserve.


4. Transfer the cooked pork to a heated, deep flameproof serving dish. Heat the gin in a small pan or ladle, set alight and quickly pour all over the meat.


5. Skim the fat from juices left in the roasting tin. Pour back into the tin any juices that have collected around the pork on the serving dish. Cover the pork and keep hot.


6. Add the grape juice, white wine and reserved marinade to the juices in the roasting tin. Bring to the boil, scraping the base and sides of tin with a wooden spoon to loosen any crusty bits. Reduce the heat and leave the sauce to simmer for 2 - 3 minutes.


7. Place the reserved grapes in a pan, strain the sauce over the grapes, set over a low heat and heat through.


8. To serve - spoon the sauce and grapes over and around the pork. Pour any excess sauce into a heated sauce boat and serve the pork very hot.



More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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