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"I'm sharing with you guys a happy, holiday-style meal," says Rach. It's really simple, tasty and beautiful, and it's great for guests and during the cold months of the year. The pork is called "drunken" because it's cooked with grappa or brandy and red wine, which lend lots of flavor.  

Rach suggests plating the sliced meat and fruit on a bed of carrots that have been cut on the bias and simmered in bone broth (here's a similar recipe—Rach's Braised Carrots). She also serves this Spaghetti with Pancetta and Onions alongside the pork or as a first course. "For me," she says, "it really is the perfect meal." 


  • 3 pound pork loin roast, tied
  • Salt and pepper
  • About 1/8 teaspoon grated nutmeg
  • 7 or 8 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil
  • ½ cup flour, to dredge
  • 2 tablespoons butter
  • 2 tablespoons grappa or brandy
  • 2 cups red wine, such as Barbera d'Alba
  • 2 bay leaves
  • 1 cup beef broth
  • 4 or 5 apples or apples and pears, sauteed in butter with thyme, salt, a pinch of grated nutmeg and a little lemon juice


Serves: 4 to 6


Preheat oven to 300°F. 

Season meat with salt, pepper and nutmeg, then make several slits in the roast and stuff with garlic. 

Heat a large Dutch oven over medium to medium-high heat with oil. 

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Dredge the roast with flour, add butter to oil and brown the roast evenly. Add grappa or brandy, then the wine and bay. Cover and roast about 3 hours or until very tender and glazed. Add a little broth or water, if the pan gets a bit dry. Uncover last 20 minutes for a deeper glaze. Let stand 20 minutes, remove string and slice ½ inch thick to serve. 

Serve with sauteed apples or apples and pears.