Roast Pork Loin with Grapes and Wine
From the Olive Garden Web Page
cook: 1 hr(s) 30 min(s)
3 tsp Garlic, chopped
3 Tbsp Fresh sage leaves, chopped
1 1/2 tsp Kosher salt
2 tsp Black pepper, coarsley ground
2 Tbsp Colavita Extra Virgin Olive Oil
3 lb(s) Center cut boneless pork loin
1 cup(s) Dry white wine
1 lb(s) Red & white seedless grapes
Preheat oven to 375 F. Mix garlic, sage, salt, pepper and 2 Tbsp of oil in mixing bowl; evenly coat pork loin.
Coat large baking pan with 2 Tbsp of oil. Place pork loin in baking pan; cover pan with aluminum foil. Place in oven and roast for 45 minutes or until middle of pork loin reaches 140 F.
Remove foil; roast additional 15 minutes or until well browned. Remove pork loin from pan and place on cutting board. Let stand for 10 minutes.
Place empty baking pan on stovetop over medium heat. Add wine. Using spatula, scrape bottom of pan to release drippings. Add grapes; cook until soft and wine is reduced by half.
Slice pork loin into 1/2" slices. Place on serving platter. Pour grapes and sauce over pork. Serve immediately.