Name: Pot-Roasted Pork Loin with Fall Fruits
Yield: Serves 6 to 8
Cuisine: Greece
Ingredients: Salt and freshly ground pepper; Flour, for dusting; 2 tablespoons extra virgin olive oil; 1 teaspoon dried thyme; 2 bay leaves, crumbled; Fall Fruit Compote; ¼ cup sea salt or (kosher) salt dissolved in 1 cup hot water; ½ teaspoon cracked black peppercorns; 12 green grapes, preferably muscat; 1 boneless pork loin (4 pounds) with a thin layer of fat left intact, preferably center cut; 1 tablespoon fruit-flavored vinegar; 2 tablespoons chopped flat-leaf parsley; 6 garlic cloves; 3 tablespoons sugar; 1 tablespoon plus ½ teaspoon grated orange zest

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

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 ju