- 1 kg. pork tenderloin
- 250 gr. dried prunes
- Salt, pepper
- A few apples
- Watercress

Choose a nice pork roast and have it prepared by the butcher, then make a cut lengthwise from side to side with a sharp knife. In this cut introduce the plums, which you will have first removed the stones and let soak for two hours in cold water, then you will have drained and dried. Tie up the roast, and be sure to salt and pepper it at least an hour or two before cooking. Roast the pork in the oven in a casserole dish possibly equipped with a grill, and pour two tablespoons of water into the bottom of the dish. Allow the pork to brown first over high heat, then finish cooking over moderate heat, often keeping it wet with the cooking juices. Calculate about half an hour of cooking time for one pound of meat. Half an hour before the end of the cooking time, place some apples in the casserole dish, cut all around the meat. Remove the roast from the oven, put a little boiling water into the sauce and boil for a moment so that the sauce remains unctuous and thick. Cut the roast into regular slices so that each slice has a piece of plum in the center and decorate the dish with the apples which you will garnish with a plum and watercress leaves.

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