Directions

1. 1

   Unroll the pork loin and place it skin-side down on a cutting board with the flesh facing up. Using a sharp knife, make multiple shallow incisions across the entire flesh surface. Insert the garlic slivers into each incision, distributing them evenly throughout the meat. Using a pestle and mortar, coarsely crush the sea salt, black peppercorns, rosemary leaves, and juniper berries together. Stir the crushed spice mixture into the olive oil to create a paste. Generously rub this seasoning paste over the flesh side of the pork, working it into the incisions and across all exposed surfaces. Transfer the seasoned pork to a large dish, cover tightly with plastic wrap, and refrigerate overnight to allow the flavors to penetrate the meat.

2. 2

   Remove the pork from the refrigerator approximately 1 hour before roasting to allow it to reach room temperature. Preheat the oven to 220°C (200°C fan or gas 7). Carefully roll the pork loin lengthwise, keeping as much of the seasoning mixture inside as possible, and secure it with kitchen string tied at 3-4 cm intervals. Place the rolled pork skin-side up in a heavy roasting tin, season the outer skin with additional salt and pepper if desired, and transfer to the preheated oven. Roast at high heat for 25 minutes to develop a golden crust.

3. 3

   After 25 minutes, reduce the oven temperature to 200°C (180°C fan or gas 6). Remove approximately half of the grapes from their stems and leave the remaining grapes attached in small sprigs. Add both the loose grapes and grape sprigs to the roasting tin along with 250ml of the dry marsala. Continue roasting for approximately 1 hour. To test for doneness, insert a metal skewer into the thickest part of the meat—the juices should run clear and show no pink. The internal temperature should reach 145°F (63°C). Once cooked, carefully remove the pork from the tin along with the grape sprigs and transfer to a warmed serving platter. Cover loosely with foil and let rest for 15 minutes before carving.

4. 4

   Place the roasting tin directly over medium heat on the stovetop. Add the remaining 100ml of marsala wine to the tin. Using the back of a spoon, crush the loose roasted grapes into the pan juices and wine to release their juice and create a sauce. Bring the mixture to a gentle boil and simmer for 2-3 minutes, stirring occasionally, until the sauce achieves a slightly syrupy consistency. Taste and adjust seasoning as needed. Carve the rested pork loin and serve with the marsala-grape sauce spooned over the meat, garnished with the roasted grape sprigs.