Juicy and fragrant pork with plum. The perfect dish for a Sunday lunch, not only during Christmas.
Time of execution: 1 h (+ minimum 3 h of marinating)
Servings: 3 - 4
- 500 g loin
- 60-70 g of dried plums
- 1 teaspoon of butter
- ½ teaspoon of pepper
- 1 tablespoon of oil
- 1 teaspoon of balsamic vinegar
- ½ teaspoon of salt
- ½ teaspoons of dried herbs (rosemary, thyme)
- ½ teaspoons of herbal pepper (or plain black)
- ½ teaspoon of mustard
- 2 small cloves of garlic
For the sauce:
- 1 tablespoon of cream 12%
Preparing a pork loin with dried plums step by step
Prepare a pork chop for stuffing; dry and with a long thin knife make a hole through the middle of the plum.
Mix the plums with butter and pepper. Fill meat.
Prepare the marinade mix all the above ingredients together. Chop the loin with marinade.
Tightly wrap the meat in will. Wrap the pork loin wrapped in aluminum foil and leave it in the fridge for a few hours, preferably overnight.
Bake about 40 minutes (up-down function) at 180 Celsius degrees. After cooking, pour the marinade (add a tablespoon of cream to get the sauce)
Cut the loin into slices. Serve hot or cold.
Enjoy your meal,
Sylwia and Krzychu
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