Stuffed with raisins, herbs and shallots, and roasted on a bed of yellow onions, this pork loin is a superb centerpiece for your holiday table.
21/2-pound boned pork loin
4 ounces raisins (a mix of golden and purple raisins is nice)
11/2 tablespoons fresh rosemary leaves
1 tablespoon thinly sliced fresh sage leaves
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