Another one that went straight into the Top 10. We roasted a lovely free-range pork loin with good crackling, and the resultant sauce, made from the pan juices, roasted Italia grapes, garlic, juniper berries and a mixture of dry Madeira and Marsala (Vin Santo is just too expensive, sorry, Nige!) was totally delicious. We made this round at our lovely friends', Jonathan and Jess, and it was a perfect dinner party dish. We drank a delicious light, fruity Barbaresco with this, which matched the slightly sweet sauce and the succulent pork marvellously. This is a definite candidate to make again, and is special enough for Christmas, I think. Sorry, no pics taken so I have 'borrowed' one to give an idea of what it looked like. photo courtesy of tamarindandthyme.wordpress.com
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