2½-pound boned pork loin
4 ounces raisins (a mix of golden and purple raisins is nice)
1½ tbsp fresh rosemary leaves
1 tbsp thinly sliced fresh sage leaves
2 cloves garlic, minced
1 shallot, peeled and thinly sliced
¼ tsp fennel seeds
Pinch of ground cloves
Kosher salt and freshly ground black pepper.
2 large yellow onions sliced into 1/2"-thick slices (for bottom of roasting pan)
1. One hour before cooking, take pork out of the fridge to warm up. Place raisins in a small bowl, and add enough boiling water to cover them. Set aside to soak for several minutes. Drain.
2. When the pork has warmed up, preheat oven to 375ºF. Slice pork lengthwise, without cutting all the way through, so that it opens like a book. (You want to open up the meat so that you can stuff it and then tie it back up. The goal is to get a wide, even piece of meat with the same thickness all around.)
3. Stir in rosemary, sage, garlic, shallot, fennel, cloves, and ½ teaspoon salt. Place this herb mixture in the center of the pork loin, roll it up, and tie with 3 pieces of kitchen twine.
4. Set the pork on a bed of thickly sliced onions in a roasting pan just larger than the meat. Roast for about 1 hour, or until the skin is crisp and an instant-read thermometer reads 145ºF in the thickest part of the pork. Take the roast out of the oven, transfer it to a cutting board, and let it rest for 20 minutes before carving it into thick slices.