2 racks of pork loin, ask your butcher to tie the pork for you
Couple sprigs of Rosemary
Generous amount of salt and pepper
4 cloves of garlic
8 cipollini, or small onions (substitute - sweet onions cut into wedges)
10 grape leaves
2 cups grapes
Polenta (Prepare at least two hours ahead of time to allow it to firm up in refrigerator)
1. In a large pot, add a pinch of salt to your water and bring to a boil.
2. Add your polenta and stir until smooth, add in the olive oil and stir until your oil is folded into the polenta completely.
3. Lower the heat and continue to cook until done - about 45 min. Mix in your Parmesan cheese after it is done cooking.
4. In a non-stick baking pan, spread the polenta about an inch high and refrigerate for at least 45 minutes to allow it to firm for cutting. Flip the polenta over onto a surface and cut into cubes when ready to prep the pork loin.
1. Preheat the oven to 325°F. Start off by weaving the pork loin with a couple of sprigs of rosemary. Salt liberally and pepper to your taste.
2. Place the pork loins in a hot pan over high flame with olive oil to sear. While the pork loin is being seared, line the bottom of a roasting pan with sprigs of rosemary, creating a roasting rack. Place the seared pork loins in the pan on top of the rosemary. Pour the remaining olive oil from the hot pan over the pork loin. Place in a 325°F oven for 1 hour of roasting.
3. Place your polenta cubes in a very hot pan with olive oil over medium heat. Crack the garlic cloves, leaving the skin on and place them in the pan with the polenta. Add in the cipollini (small onions) and let it cook for 5 minutes. Don't move the polenta around too much or it will stick.
4. Cut or tear up the grape leaves. Add the grapes and grape leaves to the polenta and cipollini in the pan. Season with a pinch of salt and freshly cracked pepper. Continue frying for 10 minutes until the polenta and cipollini are browned, the grapes are blistered and the grape leaves are wilted and turning an olive color. Place the polenta, cipollini, grapes, and grape leaves on a serving plate and drizzle the olive oil from the pan over the top.
5. Take the pork out of the oven and let it rest for 5 minutes. Remove the ties and rosemary from the pork loin, and slice into nice chops. Place the pork loin chops on top of the sautéed polenta and cipollini and season with sea salt and pepper to your taste. Finish it off with a drizzle of olive oil and your main course is ready!
Check out the other videos in the Italian Summer Dinner Party menu:
Main Course: https://grokker.com/cooking/video/tuscan-roasted-pork-loin-arista/52004f9afc3b9efd110b374c