# The Bacchus Banquet

Italian Oven-Roasted Pork Loin with Red Wine Grape Sauce

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.

- Serves: 4
- Cook time: 1 hour 10 minutes
- Cuisine: Italian
- Meal: Dinner
- Dietary: Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/italian-oven-roasted-pork-loin-with-red-wine-grape-sauce-2cdf2310
- Image: /api/recipes/image-file?pathname=recipes%2F2cdf2310-fe5f-4b3e-b057-71c3f1f39d03-1790588027290.png

## Ingredients

- 2 lb pork loin, trimmed
- 2 cups seedless red grapes, halved
- 1 cup dry red wine
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 2 cloves garlic, minced
- 1 small shallot, minced
- 2 tbsp unsalted butter
- 1 tbsp balsamic vinegar
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground

## Instructions

1. Preheat 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. (Herb says: Salting early helps the pork retain juiciness and seasons it throughout.)
2. Heat 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.
3. Scatter 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. (Herb says: Always use a thermometer for pork, guesswork is for the theater, not the kitchen.)
4. Remove the pork and roasted grapes from the skillet. Tent the pork loosely with foil to rest for at least 10 minutes.
5. Place the skillet back on the stove over medium heat. Add butter, shallot, and garlic, sauté for 2 minutes until softened.
6. Pour in the red wine and scrape up any browned bits from the pan. Reduce by half, about 5-7 minutes. (Herb says: This is called deglazing, and it’s how you steal every flavor molecule left behind.)
7. Add 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.
8. Return the roasted grapes to the sauce. Taste and adjust seasoning if needed.
9. Slice the pork loin and arrange on a platter. Spoon the grape and wine sauce over the top. Serve immediately. (Herb says: Resting the pork gives you juicier slices and time to finish your sauce, multitasking at its tastiest.)