Ingredients

• 1 roast of pork (about 6-1/2 lb/3 kg)
• 3/4 cups chicken stock

Herb Rub:

• 2 tablespoons dried rosemary
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried sage
• 2 teaspoons fennel seeds
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 4 cloves garlic

Saffron Rice Pilaf:

• 2/3 cups pine nuts
• 2 tablespoons butter
• 1 onion chopped
• 2 cups chopped fennel
• 2 cups chopped celery
• 1 each sweet red and green pepper chopped
• 2 cups long grain rice
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon saffron threads crumbled
• 3 cups chicken stock
• 1/2 cup golden raisins

Sauce:

• 1/2 cup white wine
• 2 tablespoons all purpose flour
• 1/2 cup chicken stock