Slice half an onion and 2 cloves of garlic. Add the aromatic herbs, pour in the vinegar and wine and blitz in the food processor.
Season the loin with salt and rub with the crushed mixture. Place in a deep oven dish, cover with aluminium foil and bake in the oven at 180ºC for about 40 minutes.
While the loin is cooking, heat the sweet wine and a little water in a saucepan, add the plums and stew until soft, leaving four for the end.
Pour a little oil into a frying pan and cook the pine nuts, sultanas and 4 plums. Remove from the heat when the pine nuts are golden.
In the same oil, fry the rest of the onions, almonds and garlic. Add to the food processor along with the stewed plums and blend everything.
When the loin is tender, remove from the oven and leave to cool. Cut into thick slices, place in a casserole dish and add the sieved sauce. Boil for five minutes and then arrange on a platter with the pine nuts, sultanas and plums. Serve hot.


3/4 pork neck
250g pitted plums
50g pine nuts
100g seedless sultanas
12 toasted almonds
1 large onion (or 2 small)
3 cloves of garlic
1 pinch of the following: thyme, rosemary and oregano; and a little spice
1/2 cup Modena balsamic vinegar
1 small glass of red wine, preferably Rioja
1 small glass of sweet wine or sherry
Olive oil