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
- 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
- Marinate pork with herbs, ½ of the oil, and calvados for 3-4 hours. Remove pork but save marinade.
- 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.
- Sauté onions until softened in pan and drippings used to brown pork.
- 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).
- Once cooked, remove pork from pot, add cream and grapes and cook at high heat for about 5 minutes.
- Slice pork, cover with sauce and serve.