Cup With Fresh Plums-Black and Apples

Cup With Fresh Plums-Black and Apples


Ingredients:
1 cup fresh (neck) or pork loin with bone
Seasonings:
2 grams of salt per pound of meat1 whole branches of rosemary1 cup (tea) lemon juice4-6 cloves garlic, crushed cored2 spoons (soup) of mustard1 teaspoon (tsp) paprika spice, or black pepper½ teaspoon (coffee) ground cloves2 bay leaves, or ½ teaspoon (coffee) bay groundPepper 1 finger girl without seeds and without the ribs whitebites.1 pinch of turmeric or thyme (optional)
Other Ingredients:
½ pound of dried prunes6 unpeeled raw apples, dig, remove the seeds and fill withjelly.2 tablets of broth1 cup lard or corn oil
How to Prepare:

Rinse the meat under running water, dry well with paper towelSeason with salt, pepper, paprika, bay leaf, mustard, nutmegrosemary, crushed garlic, turmeric, and thyme.Leave the seasoning for 6-12 hours in the refrigerator covered withfoil.
Then remove the meat from the refrigerator, allow 30 'minutes at room temperatureenvironment before frying.
Fry the meat well on all sides preferably in an iron pot,Then place in a roasting pan and sauce pan over.Cover with aluminum foil.
In the pan you fried the meat, pour a glass of hot water and brothmeat, boil for 10 minutes.
Put this sauce over the meat.
Bake in the oven preheated medium 180 ° C for 40 'minutes for eachpound of flesh.
Turning the meat, at least once within the oven.
Missing half an hour before taking from the oven, add the plums, blackPitted.
Serve Cup or tenderloin on a platter of white porcelain or stainless steel,and join the front, a lot of prunes already pittedand then dug apples stuffed with blackberry jam,or strawberry.

May accompany white rice and watercress salad with cherry tomatões.