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Roast loin of pork with raisin and walnut seasoning
date:Jun 16, 2014
(175g) fresh breadcrumbs (made with day-old bread)
1 egg, lightly whisked

Method

1. To make the raisin and walnut seasoning, place the raisins in a small bowl and pour over wine. Set aside for 4 hours or overnight to soak. Drain well, reserving the wine and setting aside for the gravy.

2. Heat the butter and oil in a medium frying pan over medium heat. Add the leek and cook, stirring, for 3 minutes or until soft. Add garlic and pancetta and cook, stirring, for 3 minutes or until pancetta brow

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