Braised Pork Loin With Nuts, Raisins And Cream

• 1 T coarse salt
• 1/4C brown sugar
• 1 T juniper
• 1 T peppercorns
• 6 cloves
• 3 lbs pork tenderloin
• 5 T extra virgin olive oil
• 5 oz salt pork, minced to a paste
• 1 C muscato
• 2 T red wine vinegar
• 3 oz pancetta
• 4 cloves garlic, minced
• 1/2 C parsley
• 1/3 C blanched, toasted almonds, fine chop
• 1/3 C toasted pine nuts, fine chop
• 1/3 C toasted hazelnuts, fine chop
• 2/3 C white raisins, plumped in warm red wine
• 1 1/2 C heavy cream

1. 1. In mortar, grind salt, sugar, juniper, cloves, peppercorns to coarse powder. Rub tenderloins with spices and rest 1 hour.
2. 2. In large, enameled cast iron casserole on high flame warm 2 T oil and melt salt pork. Add tenderloins and brown, sealing and crusting well on all sides. Remove to holding plate.
3. 3. Add Moscato and vinegar. Stir and scrape residue. Reduce a minute before lowering flame. Add tenderloins, bring to quiet simmer and braise 10-15 minutes until meat is beginning to firm to touch.
4. 4. Mince pancetta, garlic and parsley to fine paste. Saute on medium with 3 T olive oil to brown. Add almonds, hazelnuts, and pine nuts. Roll and coat well. Remove from flame.
5. 5. When tenderloins are braised, remove to plate and rest 10 minutes. Raise heat, add raisins and cream. Stir, scrape, reduce to thicken 5 minutes.
6. 6. Carve meat on diagonal. Cover with sauce and garnish with pancetta nut mixture.

t, brown sugar, t, t, cloves, pork tenderloin, t, salt pork, muscato, t, pancetta, garlic, parsley, blanched, nuts, hazelnuts, white raisins, heavy cream

Taken from www.epicurious.com/recipes/member/views/braised-pork-loin-with-nuts-raisins-and-cream-1251098 (may not work)