Loin Braised With Fruits + Photo See the

Loin Braised With Fruits + Photo See the

decoration
Compote of peaches, figs, pineapple, black plums without the core.
You can put mini baked pear in gooseberry.

Ingredients:

2 pounds of pork loin cut into three equal strips, lengthwise

Filling:
3 apples peeled, cut into boiled cubes
1 cup of black plums, pitted, cut in half
Pineapple slices in syrup (drained) to decorate.

Seasoning:

2 tablespoons of salt
2 glasses of white wine
Herbs to taste, (sage, mint, parsley), and others to taste.
Remove the herbs before filling and preserve the white wine.

Way of preparing:

With the meat whisk, beat the loin strips to make them look very thin.

Mix the apples with the plums, place in the center and along each strip and fold each one in half.
With the strips already stuffed, make the braid and sprinkle it with a little pineapple syrup.
To Bake:
Put the loin braid on a baking sheet with the white wine. Take the preheated oven 180 º C covered with aluminum foil, for 40 'minutes for each pound.

Just before you toss the loin from the oven.
Take the aluminum foil to blush.
Serve with sweet farofa and round pear baked in gooseberry.

If you prefer to do the braid without the filling, only intercalando the fruits on top.
Before serving, make the final decoration.

See the sweet farofa and pear compote on Facebook
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