- 1/4 cup golden raisins
- 3/4 cup Riesling (or Gewürztraminer)
- 1 1/2 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved
- Pinch of cinnamon
- 2 lb center-cut boneless pork loin (ask butcher to make a 1-inch incision in the center all the way through)
- Sea salt
- Vegetable-oil cooking spray
- 1 medium onion, diced large
- 1 carrot, diced large
- 1 celery stalk, diced large
- 4 stems fresh rosemary
- 1/2 cup balsamic vinegar
- Heat oven to 375°F. Soak raisins in cup wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl. Fill pork-loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.) Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150°. While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork.