The Bacchus Banquet
Italian Oven-Roasted Pork Loin with Red Wine Grape Sauce
1 hour 10 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Italian tradition of pairing pork with fruit and bold reds, this dish brings a touch of vineyard elegance to your dinner table. You'll learn the art of pan-reducing a wine sauce and why grapes make pork sing.
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 400°F. Pat the pork loin dry and rub with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, rosemary, and thyme. Let sit at room temperature while you prepare other ingredients.
- 02Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
- 03Scatter half of the halved grapes around the pork in the skillet. Transfer the skillet to the oven and roast until the pork reaches 145°F at the thickest part, about 25-35 minutes.
- 04Remove the pork and roasted grapes from the skillet. Tent the pork loosely with foil to rest for at least 10 minutes.
- 05Place the skillet back on the stove over medium heat. Add butter, shallot, and garlic, sauté for 2 minutes until softened.
- 06Pour in the red wine and scrape up any browned bits from the pan. Reduce by half, about 5-7 minutes.
- 07Add chicken broth, balsamic vinegar, remaining grapes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer until grapes burst and sauce thickens slightly, about 10 minutes.
- 08Return the roasted grapes to the sauce. Taste and adjust seasoning if needed.
- 09Slice the pork loin and arrange on a platter. Spoon the grape and wine sauce over the top. Serve immediately.
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