Recipe from Suzanne Goin
Adapted by Jill Santopietro
- Total Time
- 2 hours 15 minutes, plus 4 hours' refrigeration
- Rating
- 5(487)
- Notes
- Read community notes
Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings. —Jill Santopietro
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Ingredients
Yield:6 servings
- 13-pound boneless center-cut pork loin
- 1tablespoon finely chopped thyme, plus 6 whole sprigs
- 1tablespoon finely chopped parsley
- 1½teaspoons finely chopped rosemary, plus 3 whole sprigs
- 1½teaspoons finely chopped sage, plus 3 whole sprigs
- ½cup Dijon mustard
- 6tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 6tablespoons unsalted butter, cut into ½-inch pieces
- 1pound fingerling potatoes, halved lengthwise
- 6shallots, peeled and halved through the root
- 1pound red seedless grapes, snipped into 6 small bunches
- ½cup port
- ½cup chicken stock
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
784 calories; 49 grams fat; 17 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 8 grams dietary fiber; 18 grams sugars; 41 grams protein; 1226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
Step
2
One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
Step
3
Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
Step
4
Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
Step
5
Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
Step
6
When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
Ratings
5
out of 5
487
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Cooking Notes
John
Kids looked at me like I had two heads when I told them we were having grapes with pork. Strange, wrinkled faces. Then they tasted it and inhaled every last bit. Really good. Very easy.
Note - I was confused by the cooking times listed between steps 3 and 4, and the final cook temperature. DO NOT OVERCOOK THE MEAT. Step 4 should occur after the pork has been in for 15 minutes, and then everything should cook for the rest of the time. Final temp should be between 125 F and 130 F - that's plenty
Alix
I cut this recipe in half without any difficulty (but i did need to reduce the cooking time) and it was delicious. Searing the outside for 4 minutes per side gave the roast a thick crust and was crucial to keeping it moist.
C E
This was so delicious. I'd been wanting to make it ever since I saw the recipe and finally I did. My only problem was that the potatoes weren't soft enough by the time the roast was done (I do not like undercooked potatoes!). I cranked up the oven temp and put the pan back in the oven while the roast was resting, and it worked out fine. Everyone loved it. I might make it for Christmas dinner.
Margaux Laskey, Staff Editor
We've edited the recipe to make the cooking instructions clearer. Thank you for pointing it out!
Ellen
Fabulous, but needs slight adjustments. Next time I'll remove grape stems, as they were difficult to take off by candlelight. I took the roast out of the oven at 135 degrees, per Bruce Aidells' brilliant book, Meat. It was perfect, tender and juicy, slightly pink. Potatoes were not yet done. They needed another 20 minutes, so next time, put them in up front with the meat, along with the shallots. Maybe wait ten minutes to add grapes. Did the whole thing in one pan, not two. Perfect!
Olivia
This was delicious. I thought the mustard was amazing. Just enough flavor but not overpowering and combined with the grapes and the port wine made it special. It did cook a little faster than I expected but then again my oven is old and untrustworthy.
Jean
I've made this dish twice now. Love it and have been inspired to look other recipes to incorporate roasted grapes into. I don't ever change up recipes first time out but I didn't have port so used white wine instead; it was delicious anyway. I'm not usually a big port fan (hence none around the first time) so I'm sticking with the necessity-inspired white wine variation for the future.
Antonia
Thank you. I was confused with the cooking time. Your suggestion helped me in the cooking.
CVanNewkirk
Fantastic! I made it in a large cast iron pan so that I could do it all in one pan. While the pork rested I put the potatoes back in the oven for a quick broil to add some crispy bits. Scooped the potato mixture onto a platter (back in the cooling oven to stay warm), and made the pan sauce. DON’T SKIP THE SAUCE! Made it with red wine instead of Port and added a tsp of cornstarch to thicken. Rave reviews! Served w a radicchio salad and light Pinot Noir. Excellent!
cannedyou
Used pork tenderloin so cooking time considerably shorter. Cooked potatoes in advance and added grapes when put tenderloin in the oven.Sauce could be thickened.
NG
The pork itself was a keeper. The sauce was too thin and needed body. The potatoes and shallots were great though they heeded more cooking time- by the time they were done, the pork was cold. Good recipe though it needs tweaking.
Kristy A
*When roast is resting, put potatoes back in oven to finish*take grapes off the stems*Meat temp is 130*Try white vermouth instead of Port
Laura
Meld with twice cooked pork tenderloin.
Megan in Portland
Really good. As others have said, pay close attention to cooking time. Depends on the size of the cut. I like pork loin medium rare, and even cutting cook time in half I over cooked it a bit.
Susan W.D.
For this recipe, should the rack be used with the roasting pan? Also, are we supposed to preheat the pan as well? In Step 3 we are told to put the pan in the oven twice
ptrux
Fabulous presentation and absolutely delicious. We forgot to put the final herb bunch on but the flavor did not suffer. Marinated overnight though. A real treat and excellent alternative to beef on Christmas.
Frank
As others suggested, we found the roast cooked more quickly than suggested thereby requiring we put the potatoes, shallots and grapes back in the oven to ensure the potatoes were tender enough. Have others tried cooking it fat side up? We wondered if this would help the fat render more. Overall, a great dish. Having made it, we would likely make minor adjustments to cooking time and temperature in the future to arrive at an even more flavourful outcome.
Charlie
The was so easy and absolutely delicious. The only tweak I made was to boil the potatoes until just tender and then slicing them in half. This ensured they were both browned and tender. Kids and adults loved this dinner.
Carey
Delicious. Cut the cooking time in half (30min in oven) with a 1.5lb loin. Subbed apples for grapes because I have a surplus from my garden and it worked out splendidly, almost like an applesauce! I used tart green-ish apples that I sliced into sixths. Served with a Dijon vinaigrette salad and rice pilaf since I didn’t have potatoes. Would absolutely do again, probably for a dinner party.
Kevin Le Bon
Cooking times are too long. After only 30 minutes in the oven, the meat was done! Echo John’s note
Gaby
So tasty and without much fuzz. I substituted the oport for brandy and red onion for chalots since that's what I had on hand.
Anita
This is a beautiful dish and a uniquely delicious one, worth the effort. My guests couldn’t stop picking at the platter.
hh
I took the grapes off the stems. Also, an hour would have been waaay too long for the pork so I took it out to rest and bumped the oven up to 400 to finish off the potatoes while the meat was resting. Delicious!!
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