Roast Pork Loin with Grapes and Wine
Prep Time:
15 minutes
Cook Time:
1 ½ hours
Serving Size:

Ingredients

3 tsp garlic, chopped

3 Tbsp fresh sage leaves, chopped

1 1/2 tsp Kosher salt

2 tsp black pepper, coarsely ground

4 Tbsp extra virgin olive oil

3 lbs center-cut boneless pork loin

1 cup dry white wine

1 lb red & white seedless grapes

Ingredients

6 tsp garlic, chopped

6 Tbsp fresh sage leaves, chopped

3 tsp Kosher salt

4 tsp black pepper, coarsely ground

8 Tbsp extra virgin olive oil

6 lbs center-cut boneless pork loin, or 2 each 3 lbs

2 cups dry white wine

2 lbs red & white seedless grapes

Ingredients

9 tsp garlic, chopped

9 Tbsp fresh sage leaves, chopped

4 1/2 tsp Kosher salt

6 tsp black pepper, coarsely ground

12 Tbsp extra virgin olive oil

9 lbs center-cut boneless pork loin, or 3 each 3 lbs

3 cups dry white wine

3 lbs red & white seedless grapes

Procedures



Preheat oven to 375º F.
  1. COMBINE garlic, sage, salt, pepper and 2 Tbsp of oil in mixing bowl; evenly coat pork loin.
  2. COAT large baking pan with 2 Tbsp of oil. Place pork loin in baking pan; cover pan with aluminum foil. Place in oven and roast for approximately 10-15 minutes per pound or until temperature reaches 155º F (medium well).
  3. REMOVE foil; roast additional 15 minutes or until well-browned. Remove pork loin from pan and place on cutting board. Let stand for 10 minutes.
  4. PLACE pan used to roast pork on stovetop over medium heat. Add wine. Using spatula, scrape bottom of pan to release drippings. Add grapes; cook until soft and wine is reduced by half.
  5. SLICE pork loin into 1/2” slices and place on serving platter. Pour grapes and sauce over pork. Serve immediately.