👥8 people
⏲️10m
🕐40m
🍽️main meal
The subtle sweetness of the black grapes pairs nicely with the flavor of the grilled pork.
Ingredients
- 1 pound black grapes
- 1 tablespoon olive oil
- 1 large shallot, sliced lengthwise
- 1/2 cup (packed) light brown sugar
- 1/4 cup Sherry vinegar or apple cider vinegar
- 1 tablespoon chopped garlic
- 1 tablespoon ground mustard
- 2 teaspoons grated peeled ginger
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- Kosher salt
- 2 tablespoons minced fresh rosemary
- 4 teaspoons herbes de provence
- 4 teaspoons olive oil
- 2 pounds pork loin
- Kosher salt and freshly ground black pepper
- 16 thin slices pancetta (Italian bacon, about 8 oz.) or prosciutto
Method
- Slice grapes in half.
- Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and ¼ cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in grapes. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until the fruit is soft and juices have thickened, 20–25 minutes. Season to taste with salt. Let cool slightly. NOTE: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
- Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. NOTE: Can be made 1 day ahead. Cover and chill.
- Preheat the Egg to 400 degrees F and set up for indirect cooking. Roast loins for 10 minutes on each side.
- Transfer the loins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with grape chutney.
