Ingredients

　　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.

Nutrition Per Serving

　　11 g fat (3.8 g saturated fat)

　　24.7 g carbohydrates

　　50.5 g protein

　　1.3 g fiber

　　#### Nutritional analysis provided by Self