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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
� tsp rosemary leaves
1 bay leaf
� tsp black pepper, freshly ground
2 T olive oil
� C brandy

SAUCE:
1 T butter
2 T olive oil
1 C dry white wine
2# white seedless grapes, removed from the stems
� 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 1� to 2 hrs, or til the meat is tender. You may need to add a bit more white wine. Add � 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