9224 Route 414
Lodi, NY 14860-9641
Lamoreaux Landing's barrel-aged 1998 Merlot works perfectly with citrusy pork grilled over grape vine cuttings. This supple Merlot shares the signature forward berry flavors of many Finger Lakes' wines, and its hints of chocolate and oaky vanilla bring out the herb flavors of pork roast with lots of parsley.
Woody grape vine prunings give a mild smoky flavor to meats and vegetables. Dry the prunings for a month or longer, then soak a generous handful in water for several hours. Hickory or oak will also give this roast a fine flavor, though you'll want to use less.
Thick Vidalia onion slices (insert three toothpicks radially to hold them in one piece) and slabs of red sweet pepper complement this roast. Sprinkle the vegetables with olive oil, pepper, and a seasoned salt before grilling, and don't worry if they get somewhat charred.
Pork:
1-1/2 - 2 lb. pork loin, center cut, in one piece
Marinade:Light and heat charcoal in a kettle grill until it's evenly covered with ash; mound charcoal on one side of grill. Place a large handful of soaked grape vine cuttings on coals, place pork over vines, cover grill, and cook for three minutes. Turn pork over, grill for three more minutes, then move pork to coolest part of grill. Cook for ten more minutes, turning after five minutes, and cook until an instant read thermometer reads 145 degrees. Remove from fire and let sit covered loosely with foil for five minutes before carving. Serve with the grilled vegetables, French bread, a salad with lemon dressing, and small pasta sauced simply with olive oil, chopped parsley, and pepper.
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