Roast pork with grapes
Instructions
Grainy grapes, collect the grains in passapatate and exert slight pressure so as not to crush the seeds which are bitter.
Tie the meat, rub.
Put the rest of the oil in a frying pan from the top edge, lay the fillet.
Let Brown to open flame, add grape juice.
Cover, lower the heat and simmer for about an hour and a half.
Try the sauce with the cooking reaches a thick consistency: the slightly acid flavour is a characteristic.
Adjust salt and pepper.
Remove any Twine from the flesh, cut into slices and cover with the sauce.
Accompanying wines: Valle d'Aosta Gamay DOC, Rosso Piceno DOC, Red Crow VdT.
Ingredients and dosing for 6 persons
- 1000 g of pork tenderloin
- 6 tablespoons of olive oil
- 25 cl of fresh grape juice
- Salt
- Pepper