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Verjuice-brined roast pork with crushed grapes

Australian Gourmet Traveller recipe for Verjuice-brined roast pork with crushed grapes

By Alice Storey & Emma Knowles
  • 20 mins preparation
  • 1 hr 35 mins cooking plus brining, resting
  • Serves 8
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Verjuice-brined roast pork with crushed grapes
You'll need to begin this recipe two days ahead.


  • 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 verjuice (1 cup)
  • 175 gm caster sugar
  • 80 gm fine salt


  • 1
    For verjuice brine, combine ingredients in a bowl with 3½ litres cold water.
  • 2
    Place pork in a snug-fitting non-reactive container, pour over brine and refrigerate for 2 days to brine.
  • 3
    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).
  • 4
    Meanwhile, crush grapes and garlic with a wooden spoon, add verjuice, stir to combine. Season to taste and serve with sliced pork.


Drink Suggestion: Succulent and silky pinot noir. Drink suggestion by Max Allen