Instructions

1. Prepare the pork

Bring the pork to room temperature. Pat dry thoroughly, then season generously with sea salt and freshly cracked black pepper.

2. Sear and roast

Sear the pork in a hot pan with olive oil until evenly caramelised, forming a rich golden crust.

Transfer to the oven at 180°C and roast gently until tender, retaining a blush of pink. Rest well before slicing.

3. Char the grapes

In the same pan, add the grapes and cook over medium heat until lightly blistered. Allow them to soften and release their natural juices while taking on a subtle caramelisation.

4. Create the glaze (key step)

Add a knob of butter, then deglaze with Pedro Ximénez vinegar.

Allow it to reduce gently, forming a light, glossy glaze that coats the grapes without becoming overly thick.