1 kg of pork loin
1/4 cup of freshly squeezed lime juice (60 ml)
300g of dried damson
1 cup of roasted chestnuts or pecans (100g)
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)
300g of dried damson
1 cup of roasted chestnuts or pecans (100g)
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
The night before, using a large knife, cut the pork loin in half, being careful not to separate the parts
Open it up again, this time on the thicker side, to form a large steak
Season with lime juice, salt, and black pepper
In a food processor, blend the damson and chestnuts until you get a paste
Spread it over the meat and cover with bacon slices
Baste with English mustard and roll the meat up, starting from the larger side
Tie it well with kitchen twine, wrap in aluminum foil, and refrigerate for at least 24 hours
On the evening of serving, remove the wrapping and transfer the pork loin to a roasting pan
Mix together the heavy cream, mustard, Porto wine, and water
Pour it over the meat, cover with aluminum foil, and roast in a hot oven (250°C), preheated, for 40 minutes
Remove the foil and continue roasting for another 30 minutes or until golden brown
If the pan juices are almost dry or too thick, add an additional cup of water and mix with the remaining pan juices at the bottom of the roasting pan
Remove from the oven
Blend the pan juices in a blender
Remove the kitchen twine from the pork loin and cut it into slices
Serve the meat with the sauce, 666 calories per serving.
