PORK LOIN WITH GRAPES
Source: America's Best Recipes 1989
Servings: 8-10

1 (4-pound) boneless pork loin roast
1/4 cup plus 2 tablespoons Chablis or other dry white wine 3 tablespoons olive oil
5 juniper berries, crushed
2 whole cloves, crushed
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups cold water
FOR THE SAUCE:
2 tablespoons butter or margarine
1 pound seedless green grapes, halved
2/3 cup unsweetened white grape juice
2/3 cup Chablis or other dry white wine
2 tablespoons butter or margarine, melted
2 tablespoons all-purpose flour
TO SERVE:
3 tablespoons gin small clusters of seedless green grapes

Place roast in a large shallow dish.

Combine 1/4 cup plus 2 tablespoons wine and next 4 ingredients, stirring well. Pour marinade over roast; cover and marinate in refrigerator 8 hours, turning occasionally.

TO COOK THE ROAST:
Preheat oven to 350 degrees F.

Drain roast; reserve marinade. Place roast in a shallow roasting pan. Sprinkle with salt and pepper. Pour water in pan around roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat.

Bake at 350 F for 1 hour and 45 minutes or until meat thermometer registers 160 F. Transfer roast to an ovenproof platter; keep warm.

TO PREPARE THE SAUCE:
Melt 2 tablespoons butter in a skillet. Add halved grapes, and cook over medium heat until thoroughly heated; set aside.

Add reserved marinade, grape juice, and 2/3 cup wine to roasting pan. Bring to a boil; reduce heat, and simmer 2 minutes.

Combine 2 tablespoons melted butter and flour; stir until smooth. Gradually add to grape juice mixture in roasting pan, stirring constantly. Cook until mixture thickens.

Strain sauce, and add to reserved grape mixture; cook until thoroughly heated.

TO SERVE:
Place gin in a small long-handled saucepan; heat just until warm (do not boil). Remove from heat. Ignite with a long match, and pour over roast. Slice roast when flames die down. Serve with grape sauce. Garnish with grape clusters.