Pot-Roasted Pork Loin with Fall Fruits

For this pot-roasted pork loin with fall fruits, the loin is first brined then roasted for maximum flavor. Autumn fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.

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

Pot-Roasted Pork Loin with Fall Fruits

Platter with sliced pork loin topped with fall fruits including raisins, figs, apricots
For this pot-roasted pork loin with fall fruits, the loin is first brined then roasted for maximum flavor. Autumn fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.
Paula Wolfert

Prep 45 mins
Cook 2 hrs
Total 5 hrs 30 mins
6 to 8 servings
718 kcal
5 from 1 vote
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For the Fall Fruit Compote

  • 2 cups mixed dried fruits (yellow raisins, figs, apricots, and prunes)
  • 1 cup shelled walnuts
  • 1 teaspoon grated orange zest
  • 1 star anise
  • 1 cinnamon stick
  • 1/4 teaspoon bruised peppercorns
  • 1 cup sweet white wine such as orange Muscat or sauternes
  • Juice of 1/2 lemon

For the pot roast

  • 1/4 cup sea salt or kosher salt dissolved in 1 cup hot water
  • 3 tablespoons sugar
  • 1/2 teaspoon cracked black peppercorns
  • 2 bay leaves crumbled
  • 1 teaspoon dried thyme
  • One (4-pound) boneless pork loin with a thin layer of fat left intact, preferably center cut
  • 6 garlic cloves
  • Salt and freshly ground pepper
  • 1 tablespoon plus 1/2 teaspoon grated orange zest
  • Flour for dusting
  • 12 green grapes preferably Muscat
  • Fall Fruit Compote (recipe above)
  • 1 tablespoon fruit-flavored vinegar
  • 2 tablespoons chopped flat-leaf parsley


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. Originally published  February 05, 2003
Print RecipeBuy the The Slow Mediterranean Kitchen cookbook

Want it? Click it.

Show Nutrition

Serving: 1portionCalories: 718kcal (36%)Carbohydrates: 23g (8%)Protein: 86g (172%)Fat: 28g (43%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 11gMonounsaturated Fat: 8gCholesterol: 230mg (77%)Sodium: 4900mg (213%)Potassium: 1632mg (47%)Fiber: 4g (17%)Sugar: 15g (17%)Vitamin A: 144IU (3%)Vitamin C: 6mg (7%)Calcium: 89mg (9%)Iron: 4mg (22%)

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.

Originally published February 05, 2003


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  1. 5 stars
    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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