Pork With Wine Grapes

(Maiale con Uva da Vino)

1/3 cup EVOO

1 Small Onion - Chopped

4 Sm. Cloves Garlic - Skin On

3 Sprigs Rosemary

6 Leaves Sage

2 Sm. Sprigs Thyme

4 lbs. Pork - Cubed (The better the cut, the better and more tender the meat)

10 lbs. Small black grapes (divided in half)

Seedless grapes are more enjoyable in finished dish - Concord grapes would work well. 

Parchment paper

Kitchen string

Heat EVOO in skillet and saute onion and all herbs. 

When onion soft, add cubed pork.  Continue cooking for 20 minutes.

Squeeze juices (by hand) from ½ of grapes.  Discard skins.

Add grape juice to skillet and continue cooking until liquid is reduced by 1/3. During this process deglaze pan 2 or 3 times.

When liquid reduced by 1/3 add remaining whole grapes and reduce to simmer for 15 minutes.

Create 8 large parchment bags from parchment sheets (or purchase parchment bags) and fill each evenly with pork, grapes and sauce.  Each will hold approx. 3 cups filling and juices. 

Tie each with kitchen string. 

Bake at 350 for 20 minutes to finish.

Bags can be prepared a day ahead and finished with the 20 minute bake prior to serving.