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Perugia Pork With Grapes Recipe

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This recipe for Perugia Pork With Grapes is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 generous handful of large ripe grapes (white/ red according to preference)
1 medium sized pork fillet
2 large Bay leaves
6 small brown shallots
10 dried juniper berries
salt, black pepper
olive oil
half a cup of Vino (red or white, dependent on grapes)
Directions:
Directions:
Use a large frying pan with a lid. Roughly chop the peeled shallots, add to the pan with oil & a little water, berries, bay leaf and cook until soft. Meanwhile massage the pork fillet well with salt, pepper and let stand until ready to cook. Chop the large grapes in half.
When the onions are soft, add pork on high heat, and turn each side of pork until outside is ‘white’. Add wine to deglaze and reduce a bit, then add grapes and ‘simmer’ with a cover on to fully cook the pork. Turn regularly and squash the fruit, onion mixture to release as much juice as possible, through the cooking process. Add extra water, wine if drying out too quickly. Approx. 35 min. Remove pork; wrap in lfoil to rest. When about to serve, slice meat onto a platter and present with the sauce reduced and strained either underneath or over the top of the meat.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Kiera and Trish learned how to make this meal in Perugia, Italy. Such fun!

 

 

 

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