Baked Pork Loin

Method

1. Prepare the reduction: in a small pot, combine sugar, pomegranate vinegar, other vinegar, and dry white wine in a ratio of 2/3 vinegar mix to 1/3 wine. Reduce by two-thirds over medium heat until syrupy. Set aside.
2. Tie the pork loin with kitchen string to maintain its shape.
3. Season the meat generously with coarse salt, hot paprika, and sweet paprika.
4. Coat the meat with lardo (beaten lard) to help seal during cooking.
5. Line a baking dish with parchment paper. Place the meat in the dish, add olive oil and a splash of white wine on the bottom (not over the meat). Scatter pitted prunes and sprigs of wild fennel around.
6. Bake in a preheated oven at 180°C (or as hot as possible for a home oven) for about one hour, until the meat is cooked through and the juices run clear.
7. Remove the meat from the dish. Discard the fennel sprigs and reserve the cooking juices.
8. Transfer the cooking juices to a pan. Add the prepared reduction, a handful of raw almonds, a few sage leaves, and extra prunes if desired. Cook until well combined and creamy.
9. Remove the string from the meat and slice the pork loin into thick pieces.
10. Serve the slices with the creamy sauce spooned over the top.