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This is my mother’s recipe and one of my favorites from childhood. It is a casually elegant dish suitable for serving to kids as well as to company.

Pork Roast with Cider-Herb-Grape Sauce
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 ½-3 lb. pork roast (with twine)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil (divided in half)
  • ¼ cup calvados
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 bay leaves
  • 3 tablespoons butter
  • 2 yellow onions, coarsely chopped
  • 1 cup apple cider
  • ½ cup heavy cream
  • 1 bunch (2 lbs.) green seedless grapes
  1. Marinate pork with herbs, ½ of the oil, and calvados for 3-4 hours. Remove pork but save marinade.
  2. Sprinkle pork with salt and pepper. In large skillet, heat other ½ of oil over medium-high heat; sear pork on all sides, about 10 minutes. Remove pork and set aside.
  3. Sauté onions until softened in pan and drippings used to brown pork.
  4. Place pork, reserved marinade, onions, salt/pepper, and cider in Dutch oven and bring all to a boil, then reduce to a simmer and cover. Cook on low heat until pork is tender (about 2 hours).
  5. Once cooked, remove pork from pot, add cream and grapes and cook at high heat for about 5 minutes.
  6. Slice pork, cover with sauce and serve.