Roast Pork with Raspberry Roasted Grapes

900 g boneless pork loin centre roast
5 sprigs fresh rosemary
3 cloves garlic, thinly sliced
1 tsp SIDS SALT & PEPPER
1 tsp rice bran oil
450 g black seedless grapes
5 shallots, halved
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
¼ cup chicken broth
CRUNCHY ALMOND QUINOA:--
2 tsp rice bran oil
1 onion, thinly sliced
¾ cup quinoa
1 clove garlic, minced
½ tsp SIDS SALT & PEPPER
1 cup chicken broth
⅓ cup roasted almonds, coarse chopped
¼ cup chopped fresh parsley

Crosswise along top of roast, cut five evenly spaced slits, each 4 cm deep and 8 cm long. Insert 1 rosemary sprig in each then divide garlic among slits. Sprinkle roast all over with SIDS SALT & PEPPER.
In large cast-iron or ovenproof skillet, heat oil over medium-high heat then sear roast on all sides until golden, about 6 minutes. Arrange grapes and shallots around roast then pour SIDS LOW SUGAR RASPBERRY VINEGAR and broth over top.
Roast in 160°C oven until instant-read thermometer inserted in centre reads 68°C, about 1 hour. Reserving pan juices and solids in skillet, transfer roast to cutting board then let stand for 10 minutes before slicing.
Meanwhile, place skillet over high heat and cook, stirring occasionally, until sauce is thick enough to coat spoon, about 5 minutes.
Crunchy Almond Quinoa: Meanwhile, in saucepan, heat oil and cook onion until softened, about 5 minutes. Stir in quinoa, garlic, SIDS SALT & PEPPER and stir in broth and ½ cup water. Bring to boil then reduce heat, cover and simmer until no liquid remains, about 15 minutes. Let stand for 20 minutes then fluff with fork. Stir in almonds and parsley.
Serve quinoa, sauce, grapes and shallots with roast.