Echine De Porc Au Raisin (Loin Pork with Grapes)

Let's start with the complicated first... I love French Cooking, I believe that, one cannot cook French Food without passion, because French cooking requires patience, intricacy and love...  I have a thing with meat and fruits mixing up on a dish, I love how the sweetness or tanginess of the fruit being mixed up with the juiciness and tenderness of the meat. So how did I do it, here's how...

Ingredients:

5-8 Loin Pork
2 Onion
3 Thyme Sprigs
Rosemary
1 Bay Leaf
Salt and Pepper
2 Tbsp Oil
1/4 Cup Marc or Brandy
2 Tbsp Butter
1 Cup White Wine
Grapes
1/2 Cup Heavy Cream

Direction:

On a large bowl, mix the garlic, onion, bay leaf, rosemary, thyme, salt and pepper, add the oil and the marc or brandy, lastly, put the pork in the bowl. Toss the pork for several time and marinade for 2-3 hours.

After marinading the pork, strain the marinade and pork, with setting and reserving the marinade aside for later use. Put the pork on a flameproof pan, dotting it with 50 g of butter and 1 tbsp oil, salt and pepper to taste, put inside the oven with 190 C for 1 hour, occassionally towing it. Drain the oil in the pan where you cooked your pork then put the marinade and the 1 cup white wine, let it cook for one more hour. Put the grapes 20 minutes before you fiished cooking. Separate the sauce with the pork, putting the sauce on a casserole and adding cream on it, let it simmer, add salt and pepper to taste. Take a picture before eating : )Bon Appetit Mes Amis!