Roasted Pork with Grapes

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Ingredients

1 ¹/₂ kg	loin of pork
150 ml	grape juice
150 ml	dry white wine
30 g	butter
2 tbsp	flour
3 tbsp	gin
	salt and freshly ground pepper, to taste
	For the marinade:
2 clove(s)	garlic, crushed
3 tbsp	olive oil
6 tbsp	dry white wine
450 g	white grapes, to garnish
	extra butter

Method

Preparation time: ca. 1 hr Resting time: ca. 1 day / Grade of difficulty: tricky / Calories per portion: n/a

Place the pork in a deep dish. Combine the marinade ingredients in a bowl and mix well. Then pour over the meat. Cover and leave to marinate in the refrigerator for 24 hours. Turn several times.

Heat the oven to 190°C.

Drain the pork, reserving the marinade. Place the meat in a deep ovenproof dish and season with salt and black pepper.

Pour 150ml cold water around the meat and then cover tightly with a lid or aluminium foil. Roast for about 1.5 - 2 hours, basting occasionally.

Meanwhile, melt the extra butter in a large frying pan, add the grapes and fry for 4-5 minutes until golden brown. Set aside.

Transfer the cooked pork to a heated, deep flameproof serving dish. Heat the gin in a small pan, set alight and quickly pour all over the meat.

Skim the fat from juices left in the roasting tin. Pour back any juices that have collected around the pork into the tin. Cover the pork and keep warm.

Add the grape juice, white wine and reserved marinade to the juices in the roasting tin. Bring to the boil, then reduce the heat and leave the sauce to simmer for 2 - 3 minutes.

Place the reserved grapes in a pan, strain the sauce over the grapes, set over a low heat and heat through.

To serve, spoon the sauce and grapes over and around the pork.