2-3 lbs Locally Raised Duroc or Gloucestershire Pork Loin, boneless
1 cup Fresh Grape Juice
1 cup Red Verjus
2 lbs Red Grapes, washed and removed from stems
1 cup Frisee, Washed and cut into ½" lengths, only yellow, no green
1 cup Sausalito Springs Watercress, washed and cut into medium size pieces (a good quality local watercress can be substituted)
1/2 cup Raw Sliced Almonds
3 ounces Extra Virgin Olive Oil
1/2 bunch Fresh Thyme
1 Tablespoon Whole Peppercorns
1 Tablespoon Coriander
Fresh Ground Black Pepper
Brining the Pork Loin:
Before you start cooking the pork loin make sure your butcher has removed all the sinew but leave the top fat layer intact. In a large ziplock bag add the grape juice, Verjus, ¼ cup kosher salt, thyme, peppercorns and coriander. Place the pork loin in the ziplock and remove all the air. Place in a refrigerator for 1 day prior to cooking.
Toss the cleaned and de-stemmed grapes with one ounce olive oil, season with salt and fresh pepper. Place the grapes in an oven at 350 degrees and roast for about 10 minutes or until the grapes shrink by about 50% and start bubbling. Remove for the oven and hold in small container in a warm area.
Toast the almonds, simply toss the almonds in a little extra virgin olive oil and toasted in a 350 degree oven for 4 minutes or until the almonds turn a slightly golden brown color.
Cooking the Pork Loin:
Start by removing the pork from the brine, pat the pork dry with paper towels the lightly season with salt and pepper. In a large pan over medium heat sear the pork loin until it is golden brown on both sides, place in an oven at 350 degrees and roast to medium. Once cooked wrap the pork in aluminum foil and keep warm.
Roasted Grape 'Salad' and Plating:
Now that you have all the components together start by making the salad. In a large bowl toss the frisee, watercress, almonds and half the grapes. Season with salt, pepper, one ounce Extra Virgin Olive Oil and a little sherry vinegar. On a large plate place a little mound of the salad, slice the pork loin into thin medallions and arrange against the salad. With the remaining roasted grapes spoon them on top of the pork, lightly drizzle the roasted grape jus around the plate.
Recipe Courtesy Chef Dustin Valette / Dry Creek Kitchen, Healdsburg