1/3 cup golden raisins
2 tablespoons butter
EVOO, as needed
3 to 4 cloves garlic, finely chopped
1 small bulb fennel, chopped, plus 3 to 4 tablespoons fronds
1 onion, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine
1 pound ground pork
4 tablespoons lightly toasted pine nuts
2 tablespoons chopped fresh thyme
One 3-pound trimmed boneless pork loin
Salt and freshly ground black pepper
1/3 pound thinly sliced (but not shaved) prosciutto di Parma or pancetta
EVOO, as needed
2 pounds small Yukon or white potatoes, halved
24 cipollini onions, boiled 3 minutes
4 tablespoons chopped fresh rosemary
3 heads garlic, halved horizontally
1 cup white wine
1 cup chicken stock
4 tablespoons butter
For a make-ahead meal, store the stuffed and rolled pork up to 2 days in advance in the refrigerator, then bring to room temperature before roasting.
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