Roast Pork With Balsamic Roasted Grapes

Roast Pork With Balsamic Roasted Grapes IMAGE Author: Canadian Living Credits: Roast Pork With Balsamic Roasted Grapes IMAGE

The best part about this roast is that it's mostly hands-off once the initial prep is done. The balsamic vinegar loses its bite as it cooks and becomes a sweet coating on the grapes and shallots.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2013

Ingredients

  • 900 g boneless pork loin centre roast
  • 5 fresh rosemary
  • 3 cloves garlic thinly sliced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 450 g black seedless grapes (about 3-1/2 cups stemmed)
  • 5 shallots halved
  • 1/3 cup balsamic vinegar
  • 1/4 cup sodium-reduced chicken broth
Crunchy Almond Quinoa:
  • 2 teaspoons olive oil
  • 1 onion thinly sliced
  • 3/4 cups quinoa
  • 1 clove garlic minced
  • 1/4 teaspoon each salt and pepper
  • 1 cup sodium-reduced chicken broth
  • 1/3 cup unsalted roasted almond coarsely chopped
  • 1/4 cup chopped fresh parsley

Method

Crosswise along top of roast, cut five evenly spaced slits, each 1? inches (4 cm) deep and 3 inches (8 cm) long. Insert 1 rosemary sprig in each; divide garlic among slits. Sprinkle roast all over with pepper and salt.

In large cast-iron or ovenproof skillet, heat oil over medium-high heat; sear roast on all sides until golden, about 6 minutes. Arrange grapes and shallots around roast; pour balsamic vinegar and broth over top.

Roast in 325?F (160?C) oven until instant-read thermometer inserted in centre reads 155?F (68?C), about 1 hour. Reserving pan juices and solids in skillet, transfer roast to cutting board; let stand for 10 minutes before slicing.

Meanwhile, place skillet over high heat; cook, stirring occasionally, until sauce is thick enough to coat spoon, about 5 minutes.

Crunchy Almond Quinoa: Meanwhile,in saucepan, heat oil over medium heat; cook onion until softened, about 5 minutes. Stir in quinoa, garlic, salt and pepper; stir in broth and 1/2 cup water. Bring to boil; reduce heat, cover and simmer until no liquid remains, about 15 minutes. Let stand for 20 minutes; fluff with fork. Stir in almonds and parsley.

Serve quinoa, sauce, grapes and shallots with roast.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 603 mg
  • Sugars 22 g
  • Protein 60 g
  • Calories 664.0
  • Total fat 24 g
  • Cholesterol 113 mg
  • Saturated fat 5 g
  • Total carbohydrate 52 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Pork With Balsamic Roasted Grapes

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