Roast Pork With Grapes

Preparation:

Preparation: Shell the grapes, collect the grains in the potato masher and apply light pressure so as not to crush the bitter seeds as well. Tie up the meat, grease it. Put the rest of the oil in a pan with a high edge, place the fillet in it. Let it brown over high heat, add the grape juice. Cover, lower the heat and simmer for about an hour and a half. Try the sauce which will have reached a thick consistency when cooked: the slightly acidic taste is one of its characteristics. Adjust salt and pepper. Remove the string from the meat, cut it into slices and cover it with the sauce. Accompanying wines: Valle D'Aosta Gamay DOC, Rosso Piceno DOC, Corvo Rosso VdT Di Sicilia.