2 kg pieceof pork loin, rolled and tied1 kgseedless green grapes, snipped into small bunches½ headof garlic, cloves separated½ bunchof thyme50 mlverjuiceVerjuice brine250 ml (1 cup)verjuice175 gmcaster sugar80 gmfine salt
For verjuice brine, combine ingredients in a bowl with 3½ litres cold water.
Place pork in a snug-fitting non-reactive container, pour over brine and refrigerate for 2 days to brine.
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).
Meanwhile, crush grapes and garlic with a wooden spoon, add verjuice, stir to combine. Season to taste and serve with sliced pork.