Smoked Loin of Califórnia

Smoked Loin of Califórnia
1 whole smoked loinFruit Compote :10 slices of pineapple jam10/2 of stewed peaches10 prunes without pits drained10 figs in syrup drained2-4 apples peeled , cut into slices cooked or stewed1 glass of cherries in syrup , cut in half
For Christmas and New Year :
1 cup ( tea) of caramel brown1 cup (tea nut cut in half1 cup ( tea) of seedless raisins
Other Ingredients:2 spoons (soup ) of honey or karo , can also beBrown sugar dissolved in a little water .1 cup (tea ) of white wine1 cup of pineapple syrup1 cup orange juice
How to Prepare :Poke the cloves of India , the whole length of the loin .Put the smoked loin in a roasting pan , brush honey, karo , or brown sugar dissolved .Put back in the bottom white wine with orange juice and pineapple juice syrup into equal parts is a full glass of 200ml of liquid .Bake for 20 ' to 30 ' minutes for each pound of meat .Watering occasionally with the syrup form, carefully .Mode of Service :
Place the tenderloin in the center of a platter or stainless washer and back distribute the fruit compote .
Place in center of each slice of pineapple half cherry.Can serve candied chestnuts along with the loin or separately.chestnut candiedingredients:500 grs . of chestnut bark and cooked without skin , without the heavy shell.
To Caramelar syrup :2 cups (tea ) of sugar1 cup (tea ) of water2 spoons (soup ) of vinegar1 spoon (soup ) of butter (optional )Method of Preparing Nut :Cook the chestnuts with water until softened .Do not let it overcook cuttingSoak the chestnuts in syrup with the film .The slurry should not be too thick nor too thin.Leave the nuts into the syrup for 5 ' to '10 minutes .Then drain in a colander .Place on waxed paper or foil to dryHow to Prepare the syrup :Mix the sugar with the water and butter , bring the heat without stirring the syrup .When missing 5 ' minutes to complete add the vinegarThe point is when the syrup is the color of guarana .Note :You can serve the pork loin with fresh fruit.