'2 pork loins, approximately 4.4 pounds each'
For the stuffing
'500 g of chopped bacon'
'2 tablespoons of olive oil'
'600 g of chopped plums'
For the seasoning
'10 cloves of garlic, minced'
'2 cups of vinegar'
'2 cups of water'
'2 tablespoons of salt'
'1 tablespoon of ground black pepper'
'4 sprigs of rosemary, chopped'
'2 pork loins, approximately 4.4 pounds each'
For the stuffing
'500 g of chopped bacon'
'2 tablespoons of olive oil'
'600 g of chopped plums'
For the seasoning
'10 cloves of garlic, minced'
'2 cups of vinegar'
'2 cups of water'
'2 tablespoons of salt'
'1 tablespoon of ground black pepper'
'4 sprigs of rosemary, chopped'
Cut the 2 pork loins in half and, with a large knife, make a hole in the center of each piece to place the stuffing
Fry the bacon in olive oil until golden brown, stirring occasionally
Drain (reserve the drippings) and add the plums
Mix well
Stuff each pork chop with the plum mixture and close the edges with toothpicks
Mix well all the seasoning ingredients with the drippings from the bacon and pour over the meat
To facilitate the penetration of the seasoning, make a few holes in the meat
Cover and refrigerate for one day before cooking
The next day, place the pork chops in a baking dish with the seasoning
Cover with aluminum foil and bake in a preheated oven at 200°C for 1 hour and 30 minutes, basting occasionally
After that, remove the foil and continue baking for an additional 40 minutes, until golden brown
Drain the pan juices, strain and serve alongside the warm pork chops
'For 3-4 servings'
