Pork Loin With Grapes
- Total Time
- 2 hours 15 minutes, plus 4 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 13-pound boneless center-cut pork loin
- 1tablespoon finely chopped thyme, plus 6 whole sprigs
- 1tablespoon finely chopped parsley
- 1½teaspoons finely chopped rosemary, plus 3 whole sprigs
- 1½teaspoons finely chopped sage, plus 3 whole sprigs
- ½cup Dijon mustard
- 6tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 6tablespoons unsalted butter, cut into ½-inch pieces
- 1pound fingerling potatoes, halved lengthwise
- 6shallots, peeled and halved through the root
- 1pound red seedless grapes, snipped into 6 small bunches
- ½cup port
- ½cup chicken stock
Nutritional analysis per serving (6 servings)
784 calories; 49 grams fat; 17 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 8 grams dietary fiber; 18 grams sugars; 41 grams protein; 1226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
- Step 2
One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
- Step 3
Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
- Step 4
Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
- Step 5
Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
- Step 6
When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
Private Notes
Comments
Kids looked at me like I had two heads when I told them we were having grapes with pork. Strange, wrinkled faces. Then they tasted it and inhaled every last bit. Really good. Very easy.
Note - I was confused by the cooking times listed between steps 3 and 4, and the final cook temperature. DO NOT OVERCOOK THE MEAT. Step 4 should occur after the pork has been in for 15 minutes, and then everything should cook for the rest of the time. Final temp should be between 125 F and 130 F - that's plenty
We've edited the recipe to make the cooking instructions clearer. Thank you for pointing it out!
This was so delicious. I'd been wanting to make it ever since I saw the recipe and finally I did. My only problem was that the potatoes weren't soft enough by the time the roast was done (I do not like undercooked potatoes!). I cranked up the oven temp and put the pan back in the oven while the roast was resting, and it worked out fine. Everyone loved it. I might make it for Christmas dinner.
Delicious! I only had a few fingerling so I sliced sweet potatoes in 1 in slices. I roasted the potatoes and shallots for 20 minutes before adding the pork. Exceptional dinner
I've made this twice now, including last night, and it is such a hit with my family! Because there were 3 of us, I used a smaller pork roast (slightly under 2 lox). It only took about 40 minutes to cook, so if you are doing that, you might want to leave the vegetables and grapes in the oven while the pork rests.
This was delicious. I did take the meat out at 125, raised the temp to 425 for about 20 minutes to finish the potatoes and shallots. The pork was super tender and full of flavor!