I really loved Australian Table Magazine which morphed into BBC Australian Good Food Mag, which I wasn’t so sure about. However tonight I adapted their Roasted Pork Loin with Grapes for my family’s Sunday Night Family Dinner (haven’t been able to find their magazine site online as yet !).
I deleted the white wine vinegar and replaced it with extra virgin olive oil.I also added 2 medium potatoes (to serve 4) peeled & cut into segments as well as 4 small onions to the roasting pan an hour before roasting was due to end. Then I added sliced capsicum (bell peppers) & eggplant (aubergine) cut into 2cm cubes to the roasting pan for last 30 minutes .
Served with sliced steamed Carrots & steamed French Green Beans.The pork was so very succulently tender & my “70 something” Mum really loved it – especially the red grapes, as she had never had grapes in a mains before – and it’s so important to have older folk keep eating & maintain an interest in food!
(PPS – I may need to buy a few more copies of BBC Australian Good Food Mag in future – features Suzanne Gibbs daughter of iconic veteran Australian foodie Margaret Fulton)