Pot-Roasted Pork Loin with Fall Fruits

Platter with sliced pork loin topped with fall fruits including raisins, figs, apricots

Greek food charms us by its simplicity, but there are exceptions. Here’s a rich-tasting yet modern northern Greek pork loin 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.–Paula Wolfert

LC Guaranteed Flavor Note

That’s right—this recipe comes guaranteed. But don’t take it from us. Trust the esteemed Paula Wolfert, who has a little more to say on the subject of this roast pork. “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.” There you have it.

Pot-Roasted Pork Loin with Fall Fruits

  • Quick Glance
  • (1)
  • 45 M
  • 5 H, 30 M
  • Serves 6 to 8
5/5 - 1 reviews
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  • For the Fall Fruit Compote
  • For the pot roast


Make the Fall Fruit Compote

In a small bowl, mix the dried fruits, walnuts, orange zest, star anise, cinnamon stick, and peppercorns. Add the wine and lemon juice, cover, and let soak for up to 2 days in a cool place or in the refrigerator.

Transfer the fruits in the soaking liquid to a non-reactive saucepan set over low heat and cook for 20 minutes. Remove from the heat and drain the fruits, reserving the liquid for use in Step 7 below. Discard the whole spices. Cut the fruits into 1/2-inch dice. Set aside until needed.

Make the pot roast

In large glass or plastic container, combine the dissolved salt, sugar, peppercorns, bay leaves, thyme, and 3 cups cold water. Add the pork, cover or seal, and let marinate in the brine for up to 2 days in the refrigerator.

About 4 hours before serving, drain the pork loin; discard the brine. Wipe the meat to remove excess moisture. Crush the garlic with a pinch each salt and pepper. Mix with 1 tablespoon of the orange zest and 1 teaspoon water to make a paste. Make deep slits all over the pork; press the garlic paste into the slits. Let stand at room temperature for 30 minutes.

Preheat the oven to 350°F (175°C).

Heat the oil in a shallow enameled cast-iron roasting pan or gratin dish over medium-high heat. Dust the pork with flour, shaking off excess. When the oil starts to sizzle lightly, add the pork and cook, turning, until the roast is brown all over, about 5 minutes. Remove to a plate.

Add 1/4 cup water and scrape up the brown bits from the bottom of the pan. Scatter the green grapes on the bottom. Set the pork, fat side up, on top. Place in the oven to cook for 45 minutes.

Turn the pork loin over and continue to roast, uncovered, until the internal temperature registers 145°F (63°C), about 15 minutes. Remove the pork loin, cover with foil, and let rest at room temperature for up to 2 hours.

Skim the fat from the liquid in the pan. Set over medium-high heat, add the juices from the fruit compote, and boil until they start to thicken and shine, about 10 minutes. Add the vinegar and season with additional salt and pepper to taste. Pour all but 2 tablespoons sauce into a bowl. Add the fruits from the compote to the pan and cook over medium-high heat until they lightly caramelize. Return the pork to the pan, turn to coat with the syrupy juices, and cook over medium-low heat until completely reheated, about 15 minutes. The internal temperature should be 150° to 155°F (65°C).

Lift the pork loin out of the pan, allowing excess sauce to drip back into the pan. Thinly slice and arrange the pork over the fruits. Dribble the sauce over the pork and scatter the remaining 1/2 teaspoon orange zest and the parsley on top. Serve at once.

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Recipe Testers Reviews

Have you ever made a dish so impressive that you were immediately disappointed you weren’t having guests over that night? Well, for me, this was immediately one of those dishes, and it will definitely be served to guests in the near future. Don’t let the name throw you, you don’t need to make this in the fall, it’s perfect for anytime! And so much of the recipe is done in advance that it is easy for entertaining. The brined pork is juicy and flavorful when topped with the sweet but complex flavors of the sauce and fruits. It created the type of dining experience where the conversation keeps drifting back to how good the food tastes. I did have to substitute balsamic vinegar for the fruit vinegar.


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  1. The brine clearly set up the dish for great success. I used a mix of dried fruit (sour cherries, apricots, figs, and raisins). I cannot decide if the walnuts brought much to the final product as they got mushy sitting in the compote. I also had trouble with the flour coating burning before my loin actually browned so might just brown the meat straight in oil next go around. I will definitely make this again and again–thanks for a great recipe.

    1. moxieali, the brine indubitably helps this dish. (I think brine helps just about any pork loin recipe.) Could you possibly add the walnuts later in the process so they don’t get so marinade-logged?

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