Greek food charms us by its simplicity but there are exceptions. Here's a rich-tasting yet modern northern Greek pork dish, hrino langada, filled with wonderful warm, sweet tones of caramelized yellow raisins, figs, and walnuts, served under a sauce highlighted with a last minute splash of glyko, a syrupy sweet vinegar. You can substitute balsamic or sherry vinegar, or any of the new stylish vinegars, such as currant or fig.
Brining a boneless pork loin guarantees a juicy flavorful roast. The meat is browned, oven-roasted at a medium-low temperature, then left to rest before a final glazing in the syrupy sauce. Begin two to three days in advance by brining the pork and making the fruit compote.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.