Ingredients

1 pound pork loin, trimmed of sliver skin
2 tablespoon olive oil
1 pound Yukon gold potatoes, blanched.
1 tablespoon whole grain mustard
1 tablespoon prepared mayonnaise
1 shallot, minced
1 teaspoon fresh tarragon, chopped
1/2 cup golden raisins
1/2 cup water
1/2 cup white wine vinegar
1/4 cup sugar
1/2 teaspoon fennel seeds

Directions

1. Oven at 400 degrees F, season pork loin generously with salt and pepper. Sear pork loin in 1 tablespoon of olive oil until evenly browned on all side. Transfer to oven and roast until medium, approximately 20-30 minutes, depending on thickness. Allow meat to rest for 10-15 before slicing.
2. Gently smoke potatoes over fruitwood for 30 minutes. Diced potatoes into 1/2 inch cubes. Combine with mustard, mayonnaise, shallot, tarragon and olive oil. Season with salt and pepper.
3. Plump raisins in 1/2 cup hot water for 20 minutes, and strain. In a dry sauté pan, toast fennel seeds over medium-low heat until fragrant. Add vinegar, and sugar and reduce to until a light syrup. Stir in raisins and reserve.
4. Place sliced pork loin on top of potato salad and garnish with agro dolce. Serve with 2016 WALT Bob's Ranch Sonoma Coast Pinot Noir