Bonterra Organic Vineyards’ Pork Loin with Burst Grapes
Pound 3 cloves garlic (peeled) to a paste in a mortar and pestle with a pinch of salt and grind of pepper. Add 2 tablespoons fresh thyme and continue to pound to a paste. Mix in 1 teaspoon ground allspice, 1 teaspoon coriander and 1 tablespoon olive oil. Rub mixture over 2.5 pound boneless pork loin roast. Cover and refrigerate for at least 3 hours (or overnight).
Preheat oven to 400 F. Rub pork with an additional pinch of salt.
Heat a large skillet over medium-high heat and swirl in 1 tablespoon olive oil. Sear pork roast on all sides, about 3-5 minutes total, and transfer pan to oven. Roast for 15 minutes and scatter 3 cups red grapes (de-stemmed), 1 cup shallot (peeled and sliced lengthwise) and 2 sprigs fresh thyme around the skillet. Continue to roast the pork for another 10-20 minutes, until a thermometer poked into the thickest part reads 150 F.
Remove pork from the oven to a cutting board, tent with foil and let rest for 15 minutes before slicing. Transfer pan with grapes to the stove over medium-high heat and boil for 5 minutes, pressing gently on the grapes until some burst and sauce thickens slightly. Remove thyme stems from pan. Slice pork and spoon grapes and sauce over top.