Verjuice-brined roast pork with crushed grapes


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

You'll need

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

Method

  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Succulent and silky pinot noir.

Featured in

Mar 2011

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