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Pot Roasted Pork with Grapes HT MC 120mins Serves 4-6 Hot Pork Alcohol Spices Fruit Main course Eggless
Ingredients 1.4kg/3lb Rolled Loin of Pork Salt and Pepper 3 tbsp Gin 150ml/5fl.oz. Grape Juice 150ml/5fl.oz. Dry White Wine 25g/1oz Butter 2 tbsp Flour For the Marinade 8 Juniper Berries, crushed 2 Cloves, crushed 3 tbsp Olive Oil 6 tbsp Dry White Wine 450g/1 lb White Grapes to Garnish A little extra butter
Instructions
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 1½ - 2 hours, basting occasionally.
3. Melt the extra butter in a large frying pan, add the grapes and fry for 4-5 minutes until golden brown. Reserve.
4. Transfer 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.
More Pork/Bacon Recipes | General Pork Prep & Cooking Times | Pork Cuts
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