Autumnal Roast Pork
Autumnal Roast Pork



  • 1.8 kg pork loin, rolled and scored
  • 6 garlic cloves, thinly sliced
  • ½ tbsp sea salt
  • ½ tbsp peppercorns
  • 3 sprigs of rosemary, leaves chopped
  • 1 tbsp juniper berries
  • 2 tbsp olive oil
  • 500g black grapes
  • 350ml dry marsala wine
  • Unroll the pork and lay flesh-side up. Make incisions all over, and stuff with slivers of garlic. Crush the salt, pepper, juniper, and rosemary in a pestle and mortar, and stir in the oil. Rub this mixture into the pork flesh, then cover and chill overnight. The next day, preheat the oven to 220C, re-roll the loin and tie with string. Pop into a roasting tin, season well, and roast for 25 mins. Reduce the heat to 200C.
  • Add the grapes to the roasting tin with 250ml of marsala, then roast for another hour. Remove the meat from the tin, cover, and rest for 15 mins. Place the roasting tin on the hob, pour in the rest of the wine and crush the grapes into the meat juices. Boil until slightly syrupy, and serve the pork sliced with the sauce and whatever vegetables you fancy.
1hr 30 mins
6 serving

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