Image may be NSFW.
Clik here to view.
This dish works in so many ways during the fall holiday season. It is deliciously tender, uber easy to prepare and cook, and is lighter and leaner than many of the foods we consume during this season of elevated indulgence. Although my family loves the traditional holiday turkeys and hams that so many of us have eaten annually since childhood, we usually want a lighter meat dish to complement the traditional dishes. Pork loin roast is the perfect solution, as its delicate flavor provides a superb canvas for seasoning and pairs perfectly with a turkey, ham or beef roast.
Inspired by Chicken Veronique, a classic French dish combining poultry with green grapes and white wine, I had originally roasted a whole chicken with red grapes and red onions. So as soon as I eyed these seasonal organic black grapes at my local market, I knew the deal was sealed.
Image may be NSFW.
Clik here to view.
Since time indefinite, the humble grape has inspired many a legend, from visions of Dionysus, the Greek god of wine and the grape harvest, to water miraculously being turned into wine in Biblical times. Aged, fermented and dressed up, these little beauties become wine, one of the worlds most treasured libations. Naked and fresh, they are bite-size morsels offering a burst of subtle sweetness and refreshing flavor that is only enhanced when roasted. They are one of nature’s little gifts that just keep on giving. Very apropos for the holiday season, don’t you think?
The biggest challenge is not to overcook the meat, so a meat thermometer will be your greatest ally. Cooked just right, the meat is wonderfully moist and full of flavor.
Image may be NSFW.
Clik here to view.
It’s the simple dishes that often render the greatest surprises – and this one does not disappoint. The meat is succulent and tender with a subtle savory sweetness. Enjoy!
| Servings |
| 4-6servings |
|
|
- 1 1/4lbs (570 g) grapesseedless, black, red or purple
- 1/2large red onion1" (25 mm) slices
- 1Tbs thymefresh, chopped
- 2-3Tbs oilolive or grapeseed
- 4 - 4 1/2lbs (1 kg) pork Loin Roastone large or two 2-lb roast(s)
- saltkosher or sea salt, to taste
- black pepperfreshly ground, to taste
- Preheat oven to 400 °F (205 °C). Remove the covered pork loin from the refrigerator 15 - 20 minutes prior to cooking so the meat is not too cold when placed in the oven. Set aside.
- Grease/ oil the bottom of a shallow roasting pan (large enough to place the pork loin flat). Rinse, remove stems and dry the grapes, cutting one-third of the grapes in half. Gently toss all of the grapes, sliced onion, two-thirds of the chopped thyme and 1 tablespoon of the oil in a bowl until thoroughly coated.
- Arrange the grape mixture in a single layer on the bottom of the prepared roasting pan. Place the pan on the center rack of the preheated oven and roast for 20 minutes.
- Meanwhile, rub the pork loin roast(s) with the remaining oil, making sure the entire surface is coated. Sprinkle with salt and pepper, to taste and the remaining chopped thyme.
- After 20 minutes, remove the grape mixture from the oven and place the prepared pork loin roast(s) on top of the layer of grapes and sliced red onions. Return the pan to the center rack of the oven, making sure the oven temperature is at 400 °F (205 °C).
- Roast until an instant-read thermometer inserted into the thickest part of the roast registers 135 °F (57 °C) *, about 1 1/4 - 1 1/2 hours. Immediately remove from the oven, as the carry-over* cooling will cause the temperature of the meat to rise an additional 5 - 10 °F (-15 to -12 °C) shortly after removing from the oven. Transfer the roast(s) to a warm serving platter. Let rest for 10 - 15 minutes, allowing the muscle fibers to relax and the juices to be re-absorbed into the meat. Avoid pressing, poking or piercing the roast, as precious juices will be lost, drying out the meat.
- To serve, slice the pork loin the desired thickness, preferably against the grain, Arrange the sliced pork loin on the serving platter, surrounded by the roasted grapes and red onion slices. Drizzle pan juices over the sliced pork loin.
- Store in an airtight container in the refrigerator for 2-3 days.
Meat temperature - 135 - 145 °F (57 - 63 °C) is considered the safe meat temperature for pork roasts. If you remove the pork loin from the heat at 135 °F (57 °C), the center of the meat will have a subtle pink color. This is considered both safe and desirable for tenderness and the most flavor by many professional chefs. A rise 4 - 5 °F (57 - 63 °C) rise in temperature when removing the meat from the heat source will begin to toughen the meat and reduce the flavor. For more detailed information read the Internal Temperature Cooking Chart and The Importance of Resting Meat
Carry-over cooking - the internal temperature of meats will continue to rise an additional 5 - 10 °F (-15 to -12 °C) shortly after removing from the oven. This is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. For this reason, meat must be removed from the heat at an internal temperature that is lower than your desired final internal temperature, allowing the residual heat to finish the cooking.