Season the pork with salt and black pepper. Heat the canola oil in a pan large enough to sear the pork.
Place the pork into the pan and sear on each side until golden. transfer to an oven-safe casserole dish.
In a bowl combine the preserves, ginger, garlic, soy sauce and balsamic vinegar with a whisk.
Spread the glaze over the pork and top with the chopped thyme. Add the grapes around the pork.
Place in the oven uncovered and roast for approximately 1 hour 40 minutes or until a thermometer reads between 150-160 degrees.
Once the pork is fully cooked, cover with foil and let it rest for 10 minutes before slicing.
Serve sliced with some of the juice from the meat poured over.