1 kg of pork loin
1 tablespoon of lime juice
4 eggs
4 tablespoons of wheat flour
150 g of prosciutto
300 g of black plum without pit
salt, garlic, cumin, and black pepper to taste
Ingredients for the sauce:
1 tablespoon of butter
1 finely chopped onion
1 chicken bouillon tablet
100 g of seedless raisins
1/2 cup of red wine
1 tablespoon of cornstarch
Ingredients for the decoration:
4 slices of bread
1 cup of beer
1 cup of wheat flour
1 egg
salt to taste
1 kg of pork loin
1 tablespoon of lime juice
4 eggs
4 tablespoons of wheat flour
150 g of prosciutto
300 g of black plum without pit
salt, garlic, cumin, and black pepper to taste
Ingredients for the sauce:
1 tablespoon of butter
1 finely chopped onion
1 chicken bouillon tablet
100 g of seedless raisins
1/2 cup of red wine
1 tablespoon of cornstarch
Ingredients for the decoration:
4 slices of bread
1 cup of beer
1 cup of wheat flour
1 egg
salt to taste
For the pork loin: grind the meat and season it
Combine the eggs and wheat flour
Mix well
Roll out the meat mixture until it's about 1 cm thick
Spread the prosciutto and plum puree on top
roll it up like a roulade and bake in a moderate oven for about 40 minutes
For the sauce: sauté the onion in butter until golden brown
Add the dissolved bouillon to 1/2 cup of water
Then add the raisins and cornstarch dissolved in red wine
For the decoration: Cut the bread into 1/2 cm thick slices
Remove the seeds
Mix the beer, flour, and egg
Coat the slices with the mixture and fry them
Serve the pork loin on a platter surrounded by bread, covered with the sauce
