Ingredients

• 2 lb pork loin roast
• 2 cups peeled & pitted stone fruits, cut into 1” square pieces (cherries, plums, nectarines, peaches, etc.)
• ¼ tsp saffron threads
• 2 tbsp wild flower honey
• 2 tsp hot Dijon mustard
• ¼ cup apple or white grape juice
• 1 tbsp lemon juice
• ⅛ tsp each: ground cinnamon, ground cardamom, ground allspice, ground fennel
• 1 tsp crushed red pepper flakes
• ½ cup golden raisins
• 3 each large basil leaves & large sage leaves, chopped or torn
• sea salt
• freshly ground white pepper
• canola oil to coat pan

How-to