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Pork Roast with Rosemary and Grapes

I love rosemary, the way it smells is so nostalgic for me because when the weather got chilly my Mom would always bring it indoors and its aroma would fill the kitchen. Cooking with it has a very familiar and comforting appeal. It’s also delicious. Combining rosemary with roasted grapes and caramelized onions is a perfect autumnal flavor combination. This pork roast comes together really easily in just a few steps and will be cooked to perfection in about 30 minutes. You could serve it easily alongside wild rice or roasted potatoes but we enjoyed it will a quick side of mushrooms, wilted arugla, and Gorgonzola cheese. I’ve included the recipes for both below.

2 lb pork roast, skin on

2 sprigs of rosemary, removed from stems and chopped

1 extra sprig of rosemary

3 sprigs of thyme, removed from stems

1 red onion, sliced

Salt and pepper

2 cups of red seedless grapes

1/2 cup of dry white wine (a dry Pinot Grigio works well)

3-4 tbsp olive oil

3 tbsp butter

Prepare the pork roast by scoring the skin with a few long scores, be careful not to penetrate the meat and just slash the skin carefully. Coat with about 1 tbsp of olive oil and about 1 tsp each fresh ground salt and pepper. Rub the chopped rosemary and thyme all over the pork and set aside.

Place a cast iron pan (or oven proof pan or roasting dish) over medium-high heat and add 1 tbsp of olive oil. Add 3/4 of the red onion and sprinkle with salt and pepper (I like to use a grinder and just add two solid grinds of each). When onions have started to glisten move to the outer edges of the pan and place the pork rest in the center. Let the pork sit approx 3-4 minutes to give it a hard sear and then flip it to the other side for a remaining 3-4 minutes. After the pork is nicely browned on all sides remove the pork to a plate and add about 1/4 cup of white wine to the pan to deglaze the onions. Scrape up all the brown bits and let it simmer for a minute. Place the pork back in the pan and arrange the grapes and onions around it, add in an extra sprig of rosemary and another dash of salt and pepper. Place in preheated oven (set to 350) for about 25 minutes or until the internal temperature of the pork reaches 145 degrees. Tent with foil and let rest for 10 minutes before slicing and serving, be sure to dress the pork slices with pan juices, grapes, and onions.

Mushrooms, Wilted Arugula, and Gorgonzola

1 lb of mushrooms (any type will work)

3-4 cups of fresh arugula

olive oil


salt and pepper

1/2 cup of Gorgonzola cheese crumbles

*remaining 1/4 cup of red onion from above recipe

*remaining 1/4 cup of white wine from above

Pour 1 tbsp of olive oil and 2 tbsp of butter in a sauté pan over medium heat. Add onion, salt and pepper. Next add your mushrooms and brown. When the mushrooms are almost all the way cooked add white wine and chicken broth and simmer until reduced. When most of the liquid has evaporated add in your arugula and another dash of salt and pepper. Turn off the heat and stir arugula until it has just softened. Lastly, toss in your Gorgonzola cheese. Serve alongside your roasted pork and grapes.

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