Name: Roast Loin of Pork with Golden Raisins
Yield: Serves 6
Cuisine: France
Ingredients: 1 teaspoon fennel seeds; 6 to 8 fresh sage leaves; 1 tablespoon herbes de Provence; 1 tablespoon Coarse salt; 3 tablespoons extra virgin olive oil; ¼ cup vin de noix or nocino or 3 tablespoons red wine mixed with 1 tablespoon port wine or cognac; 1½ teaspoons whole black peppercorns; Salt and freshly ground black pepper; ¾ cup golden raisins; 3 medium onions, thinly sliced; 4 garlic cloves; 1 boneless pork loin roast (2 to 2½ pounds), preferably from the blade end; ½ teaspoon red wine vinegar

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This excellent French recipe calls for an exotic ingredient: walnut wine (vin de noix). I like to make my own and offer a recipe for it in The Cooking of Southwest France revised edition (2007). But it does require access to a walnut tree and a year and a half of aging. If you wish to make this recipe in a timelier fashion, I suggest substituting the Italian green walnut liqueur nocino or a mix of good red wine with a little port wine or