Arista Marinata con l’Uva Baked Pork with Grapes
Ingredients (serves 6) • 1 kg piece of pork loin • 2 twigs rosemary • 10 sage leaves • 40 grapes (red, green or a mix)
• 1 teaspoon salt • fresh black pepper • ½ cup extra virgin olive oil • 1 glass of white wine
Preheat oven to 250°C. Finely cut the rosemary and sage, mix well with fresh black pepper and a teaspoon of salt. Rub the pork loin all over with this mixture, then place in a baking dish drizzling the meat with half a cup of olive oil. Place the meat at this point in the preheated oven for 20 minutes. While the meat is in the oven, cut the grapes in half and remove the seeds. Mix the grapes with a little olive oil, salt and pepper and let marinate for 20 minutes. After 20 minutes remove the pork and turn the heat down to 160°C. Add the white wine and the grapes to the pork and put again in the oven allowing to cook for 40 minutes occasionally basting the pork with the juices.
Difficulty