900 g boneless pork loin centre roast
5 sprigs fresh rosemary
3 cloves garlic, thinly sliced
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1 tsp (5 mL) olive oil
450 g black seedless grapes, about 3-1/2 cups, stemmed
5 shallots, halved
1/3 cup (75 mL) balsamic vinegar
1/4 cup (60 mL) sodium-reduced chicken broth
Crunchy Almond Quinoa:
2 tsp (10 mL) olive oil
1 onion, thinly sliced
3/4 cup (175 mL) quinoa
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) sodium-reduced chicken broth
1/3 cup (75 mL) unsalted roasted almonds, coarsely chopped
1/4 cup (60 mL) chopped fresh parsley
In large cast-iron or ovenproof skillet, heat oil over medium-high heat; sear roast on all sides until golden, about 6 minutes. Arrange grapes and shallots around roast; pour balsamic vinegar and broth over top.
Roast in 325 degrees F (160 degrees C) oven until instant-read thermometer inserted in centre reads 155 degrees F (68 degrees C), about 1 hour. Reserving pan juices and solids in skillet, transfer roast to cutting board; let stand for 10 minutes before slicing.
Meanwhile, place skillet over high heat; cook, stirring occasionally, until sauce is thick enough to coat spoon, about 5 minutes.
Crunchy Almond Quinoa: Meanwhile,in saucepan, heat oil over medium heat; cook onion until softened, about 5 minutes. Stir in quinoa, garlic, salt and pepper; stir in broth and 1/2 cup water. Bring to boil; reduce heat, cover and simmer until no liquid remains, about 15 minutes. Let stand for 20 minutes; fluff with fork. Stir in almonds and parsley.
Serve quinoa, sauce, grapes and shallots with roast.
fruit, nuts, pork, Quinoa, Roast Pork With Balsamic Roasted Grapes