This is a great late summer dish, using the grapes from our cottage garden….
Freshly ground sea salt and pepper to taste
6 strips bacon
2 tbsp. each: honey, Balsamic Vinegar
and red wine
2 tbsp. chopped fresh rosemary (plus
additional for garnish)
2 tbsp. minced shallots (we used red onions)
2 cups seedless red and green grapes
Prep time: 20 minutes,
Cook time: about 30 minutes
Season the pork with salt and pepper. Wrap bacon strips around the pork, securing with toothpicks. Cook in a fry pan over a medium-high heat until golden brown on all sides.
We serve with oven baked garlic potatoes and a tray dish of any veg available in the kitchen, on this occasion we used courgette and red peppers.
- Roasted Sweet Potatoes and Fresh Figs (thejc.com)
- Balsamic Maple Glazed Pork Chops (anythingfood.wordpress.com)