1 – 2-1/2 lb. Pork Loin
2 twigs Rosemary
10 Sage Leaves
40 grapes (red or green or both)
1 t Salt
Fresh Black Pepper
½ c extra virgin Olive Oil
Glass of White Wine
Preheat oven to 400 degrees.
Finely cut the rosemary and sage, mix well with fresh black pepper and salt.
Rub the pork generously all over with this mixture, top with prosciutto and tie with string. Place in a baking dish drizzling the meat with a ½ c of Olive Oil. Place the meet in the pre-headed oven for 20 minutes.
While the meat is in the oven, cut the grapes in half and remove the seeds. Mix the grapes with a little olive oil, salt and pepper and let marinate for 20 minutes.
After 20 minutes, remove the pork and turn the heat down to 325 degrees.
Remove the pork loin and add the white wine and the grapes. Cook for 40 minutes, occasionally basting the pork with the juices.