Pork Loin with Grapes
Recipe Date:
September 1, 2022
Serving Size:
6
Cook Time:
06:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 3 lbs boneless center-cut pork loin
- 1 tbsp finely chopped thyme, plus 6 whole sprigs
- 1 tbsp finely chopped parsley
- 1 1/2 tsps finely chopped rosemary, plus 3 whole sprigs
- 1 1/2 tsps finely chopped sage, plus 3 whole sprigs
- 1/2 cup dijon mustard
- 6 tbsps olive oil
- kosher salt
- freshly ground black pepper
- 6 tbsps unsalted butter, cut into 1/2-inch pieces
- 1 lb fingerling potatoes, halved lengthwise
- 6 shallots, peeled and halved through the root
- 1 lb red, seedless grapes, snipped into 6 small bunches
- 1/2 cup port
- 1/2 cup chicken stock
Directions
Tasting notes: This dish is such a fun combination of sweetness and acidity which makes it a perfect Pinot pairing.
Serena's tips: We made a couple of changes. The grapes look better as small bunches but we destem them before cooking for ease of eating. We toss the potatoes with olive oil, salt and pepper and place that in the roasting pan in the oven at 325 degrees for 15 minutes, then we add the pork, grapes and shallots. We've also cooked the dish at a higher temperature to reduce the overall cooking time.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/12108-pork-loin-with-grapes
Recipe courtesy of Suzanne Goin, adapted by Jill Santopietro for the New York Times. Photo courtesy of the New York Times.
