1 kg of pork loin
1/4 cup of freshly squeezed lime juice (60 ml)
300 g of dried pomegranate
1 cup of toasted cashews or pecans (100 g)
10 slices of bacon
2 tablespoons of English mustard
2 cups of heavy cream (480 ml)
1 tablespoon of mustard
1/2 cup of Porto wine (120 ml)
1 1/2 cups of water (360 ml)
Salt and black pepper to taste
1 kg of pork loin
1/4 cup of freshly squeezed lime juice (60 ml)
300 g of dried pomegranate
1 cup of toasted cashews or pecans (100 g)
10 slices of bacon
2 tablespoons of English mustard
2 cups of heavy cream (480 ml)
1 tablespoon of mustard
1/2 cup of Porto wine (120 ml)
1 1/2 cups of water (360 ml)
Salt and black pepper to taste
In the evening, with a sharp knife, cut the pork loin in half, being careful not to separate the parts
Open it up again, cutting along the thicker side to form a large filet
Season with lime juice, salt, and black pepper
In a food processor, grind the pomegranate and cashews until smooth
Spread over the meat and cover with bacon slices
Baste with English mustard and roll the meat, starting from the larger side
Tie it up tightly with kitchen twine, wrap in aluminum foil, and refrigerate for at least 24 hours
The night before dinner, remove the foil and transfer the pork loin to a roasting pan
Mix heavy cream, mustard, Porto wine, and water
Pour over the pork loin, cover with foil, and roast in a hot oven (250°C) preheated to 40 minutes
Remove the foil and roast for another 30 minutes or until golden brown
If the sauce is too thick, add another cup of water and mix well with the remaining sauce at the bottom of the pan
Remove from the oven
In a blender, blend the leftover sauce
Remove the kitchen twine from the meat and cut it into slices
Sear the sauce and serve with the meat
666 calories per serving
