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Roast pork with grapes with sweet potatoes

by Ada Parisi
14659 views 5 min read
Arrosto di maiale all'uva

Roast pork with grapes with sweet potatoes. Is’ a different way to prepare the roast pork, one of my favorite dishes. As you know I don't like meat, especially the red one. Exception for the pork and the pork loin and the arista, namely roasts with and without bone. And are therefore looking for new ways to prepare it. I suggest therefore that roast, really quick and easy to make, unusual flavour because tending to sweet (I don't have to remind you just how good the pork combined with fruit, Apples, figs, Pineapple…) aesthetically graceful (hard thing for a roast). I volunteered at American baked sweet potatoes, I enhanced the aromatizzandole sweetness with a hint of cinnamon. I would propose in view of Christmas, you will make a great impression.

Ingredients for 6 people:

  • 1 pound of pork loin
  • 400 grams of red table grapes to large beans
  • a pinch of cinnamon
  • salt and pepper
  • 2 Bay leaves
  • 6 slices of bacon, not too thin
  • a sprig of Rosemary
  • some Sage
  • 600 milliliters of Rosé
  • 6 Tablespoons extra virgin olive oil
  • 1 red onion
  • 250 ml vegetable stock

for potatoes

  • 2 American sweet potatoes
  • a teaspoon of cinnamon
  • Maldon salt as required
  • pepper
  • extra virgin olive oil as required

Preheat oven to 200 degrees static. Finely chop the Sage and Rosemary and rub the pork loin with aromas, salt and pepper. Then place the loin slices of bacon and tie the meat with kitchen Twine so that the bacon will not move. Put the oil in a saucepan and Brown the meat, Turning from all sides to seal the juices inside. After having browned with care, Add the onion, chopped roughly and soften slightly, then add the broth and cook over a low heat for 10 minutes. Season with salt and pepper. At this point, transfer the roast with its sauce in a baking dish, combine the grapes well washed, the Laurel and deglaze with red wine. Bake for 40 minutes.

When the roast is cooked, set it aside and remove the bay leaf and Rosemary sauce. Then do restrict the sauce on the stove until you reach the desired consistency. If too much liquid, dissolve one teaspoon of cornstarch in a small cup of sauce and then add it to the rest of the Fund: in this way will shrink faster and you'll get a thick glossy glaze.

For potatoes, wash the sweet potatoes and – without removing the Peel – cut them into thin slices lengthwise. Place them on a baking sheet lined with parchment paper and greased with olive oil, season with salt, pepper and sprinkle with cinnamon. Bake at 200 degrees for 20 minutes, turning them a few times.

Serve the sliced pork with sauce and grapes, accompanying it with sweet potatoes.

THE PAIRING: This dish from trend slightly sweet, We match to contrast a wine with a low residual sugar as the House of Zero Columns, the Franciacorta Docg riserva 2005 produced by azienda agricola Fratelli Berlucchi: a sparkling wine from the fine, balanced taste, with hints of spice and toasted almonds.

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8 comments

Valeria December 22, 2013 - 10:39

Hi Ada! I love your blog and being a Sicilian living in Sardinia for many years you can see why…I like the culinary traditions of the two islands that are so different…I also prefer the pork and would like to try this recipe for s. Stefano. We only need 14 if doubling the doses? Kisses and Greetings!

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Sicilians creative in the kitchen December 22, 2013 - 11:25

How nice a Sicilian living in Sardinia! My partner is from Sardinia and I am often on the island and, like you, I love to combine the two traditions! In my opinion if you double the doses is sufficient, with 2,5 pounds of pork, inserted into a broader menu, I would say that you will satisfy all! Let me know the result, I recommend! Kisses and congratulations large… ADA

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Simona La casa del White Rabbit November 12, 2013 - 06:03

Hi Ada! What a beautiful dish that we propose! I am always looking for nice dishes for our festive lunches! My family is pretty picky in the kitchen and, Although occasionally some experimentation I enter the same, the bulk of the lunch must be strong flavours and traditional.
Do I jump through hoops every time to invent dishes that are not repetitive, but appealing to their palates and this seems like a great compromise!!! I propose to sign and the next family meal! Thanks!!!

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Sicilians creative in the kitchen November 12, 2013 - 10:06

Hello Simon, welcome! I was thinking just to propose it during Christmas because it is a dish easy to make, good and with that little’ else that attracts. I recommend, Let me know if you like to your own crew! A warm greeting, ADA

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Ilaria November 11, 2013 - 14:02

Also I don't eat much meat, but when it will present under the nose a saucer so one can only eat in quantity.
I seem to smell it… :-)

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Sicilians creative in the kitchen November 11, 2013 - 14:08

Hi Alex! The pig for me is an exception… I don't like red meat in particular. I have to say that with this sweet sauce was very attractive. I love the pork with fruit: Apples, Ribes, grapes, blueberries, I love it. A hug, ADA

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Ilenia November 11, 2013 - 01:18

You're damn right l roast pork is very versatile to prepare. Yours looks so delicious I'd love to try it out just like that combined with sweet potatoes which I never ate. I take note! Happy Monday Darling

Reply
Sicilians creative in the kitchen November 11, 2013 - 12:54

Hi Ilenia! For me the pork is a happy exception because typically the meat don't love her…And the sweet potatoes were a surprise for me too. Try it and let me know, a hug, ADA

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