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Pork Roast w/Grapes & Wine Sauce




Source of Recipe


by Millie, from the Frugal Gourmet Cooks with Wine


Recipe Introduction


AUTHOR’s NOTE: Some things are so attractive on the plate that it is hard to eat them….or hard not to. This is one of those dishes. You will be surprised how good cooked grapes are with the meat.



Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.189

List of Ingredients




MARINADE:
3# pork butt roast, boned & tied
1 onion, peeled n sliced
2 cloves garlic, peeled & sliced
1 tsp thyme leaves
¼ tsp rosemary leaves
1 bay leaf
¼ tsp black pepper, freshly ground
2 T olive oil
¼ C brandy

SAUCE:
1 T butter
2 T olive oil
1 C dry white wine
2# white seedless grapes, removed from the stems
½ C whipping cream or half-&-half
salt to taste


Recipe



Prepare the marinade and, using a large glass or stainless steel bowl, marinate the meat for 2~3hrs, turning several times.

Removed the meat, reserving the marinade. Pat the meat dry with paper towels. Heat a stovetop casserole or covered Dutch oven large enough to hold the meat. Melt the butter for the sauce. Add T oil, and brown the roast, turning several times.

Strain the reserved marinade into the pot, discarding the solids. Add the wine, cover, bring to a boil, reduce the heat, and simmer very gently for 1½ to 2 hrs, or til the meat is tender. You may need to add a bit more white wine. Add ¾ of the grapes to the pot, cover & cook 5 more minutes. Remove the meat.

Stir the cream into the pan juices & cook for 2 minutes, stirring. Season as needed.

Slice the meat & place it on a large platter. Pour the grapes & sauce over the top. Use the remaining grapes for garnish.

If you prefer a thicker sauce, stir in a roux made of 1 T each butter & flour.

Serves 6