Pork loin with plums
Instructions
Ask your butcher to remove the basic bone of loin and lay bare the ribs.
Then open the flesh and along the seam you have a row of plums.
Rolled up and tied with a few rounds of white kitchen Twine are passed between the ribs.
Sprinkle with salt and pepper.
Place the rack in a pan where you warmed butter and oil.
Cook in the oven at 200 degrees for about an hour and a quarter by wetting the meat with the sauce.
In a pan with butter Saute chopped shallots, add remaining plums cut into cubes, Saute and then fiammeggiate with the brandy.
Drain the meat.
Remove the cooking, pass the sieve and combine it with plums.
Remove any twine, cut the loin into slices and serve with the sauce.
Accompanying wines: Valpolicella Superiore DOC, Rosso Di Montalcino DOC, Squinzano Rosso DOC.
Ingredients and dosing for 6 persons
- 1000 g of pork loin
- 150 g of pitted prunes
- 30 g of butter
- 2 tablespoons of brandy
- 1 shallot
- Olive oil
- Salt
- Black pepper in grains