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Manu Feildel's Chargrilled Pork Cutlet, Thyme Roasted Grapes & Verjus Sauce

Ingredients

For the Pork

4 Pork cutlets

4 garlic cloves (crushed in the skin)

4 springs of thyme

Olive oil

salt & pepper 

For the Slow-Roasted Grapes

500g seedless grapes (red & green)

tablespoon olive oil (enough to toss)

A pinch of sea salt

Fresh thyme

For the Verjuice Sauce

200ml verjuice

200ml brown chicken stock

30ml olive oil

30g butter

2 shallot (finely chopped)

1 garlic clove (minced)

1tsp Dijon mustard

1tsp Honey

Fresh herbs thyme

Salt and pepper to taste

50gr cold butter (for finishing the sauce)

Method

1. For the pork, marinate the pork cutlet in with garlic, thyme and olive oil and close, set aside.
2. For the slow-Roast the Grapes, Preheat the Oven at 150°C).
3. Wash and dry the grapes. Toss them in a bowl with olive oil and a pinch of sea salt. Add a few sprigs of fresh thyme. Spread the grapes out on a baking sheet lined with parchment paper, ensuring they are in a single layer. Slow-Roast the grapes for about 1.5 to 2 hours, stirring occasionally. The grapes should become soft, wrinkled, and slightly caramelized, with some of their juices released onto the baking sheet. Once done, remove the grapes from the oven and let them cool slightly. Set in a warm place.
4. For the Verjuice Sauce: Heat the olive oil and butter in a saucepan over medium heat, add the chopped shallot and cook until soft and translucent, about 3-4 minutes, add the minced garlic and cook for another minute, being careful not to burn it. Pour in the verjuice, stirring to deglaze the pan and release any browned bits, bring to a simmer and let it reduce by about half, about 5-7 minutes, stir in the chicken, Dijon mustard, honey and the thyme. Simmer the sauce until it reduces slightly and thickens, about 10 minutes. To finish the Sauce, season with salt and pepper and whisk in the butter, set in aside.
5. For the pork, the cutlets on the medium to hot BBQ, cook for 2 to 3 minutes on each side, then rest for the same amount of time, then carve the meat place in the middle of the plate and arrange the slow-roasted grapes over the pork, drizzle some of the verjus sauce and finish with few thyme leaves.