Pot Roasted Pork with Grapes HT
4-6 Hot Pork Alcohol
Spices Fruit Main course Eggless
Rolled Loin of Pork
Dry White Wine
Juniper Berries, crushed
Dry White Wine
lb White Grapes to Garnish
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
Melt the extra butter in a large frying
pan, add the grapes and fry for 4-5 minutes until golden brown. Reserve.
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.
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
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