Ask the butcher to leave the belly attached to the loin but to remove the skin, leaving as much fat as possible on the meat. Keep the skin to wrap the loin for great crackling and easy carving. INGREDIENTS 225g jumbo raisins 60ml sweet dark sherry, or port, warmed 50g butter, diced 150g shallots, or … Continue reading Christmas recipe: Honey-Glazed Pork Loin with Guava & Raisins