1 pork loin of 2 kg
4 tablespoons of lemon juice
4 tablespoons of honey
2 tablespoons of chopped parsley
3 tablespoons of mustard
1/2 teaspoon of salt
2 cloves of garlic, minced
2 cups of chicken broth - 480 ml
1 cup of dried damsons - 180 g
1 cup of blackberries without seeds - 180 g
3 1/2 cups of white wine - 600 ml
1 tablespoon of mustard
2 tablespoons of softened butter at room temperature
2 tablespoons of all-purpose flour
1/2 teaspoon of white pepper
Season to taste
1 pork loin of 2 kg
4 tablespoons of lemon juice
4 tablespoons of honey
2 tablespoons of chopped parsley
3 tablespoons of mustard
1/2 teaspoon of salt
2 cloves of garlic, minced
2 cups of chicken broth - 480 ml
1 cup of dried damsons - 180 g
1 cup of blackberries without seeds - 180 g
3 1/2 cups of white wine - 600 ml
1 tablespoon of mustard
2 tablespoons of softened butter at room temperature
2 tablespoons of all-purpose flour
1/2 teaspoon of white pepper
Season to taste
Tie the pork loin with kitchen twine to maintain its cylindrical shape
Preheat the oven to hot (220°C)
Mix together lemon juice, honey, parsley, mustard, salt, and garlic
Brush the meat all over with this mixture and place it in a lightly oiled baking dish
Pour chicken broth around it
Bake for 20 minutes
Moisturize the meat by spooning some of the pan juices onto it, then reduce the oven temperature to moderate (180°C) and bake for another 2 hours, moistening frequently with the pan juices until the meat is cooked
If the juices evaporate too much, add a little more chicken broth or water to keep the meat moist
Let it rest for 15 minutes before slicing
Meanwhile, in a medium saucepan, combine damsons and blackberries and 2 1/2 cups of white wine
Bring to a boil, then reduce heat and simmer gently for about 15 minutes or until the fruit is tender
Remove the dried fruit with a slotted spoon and reserve
Add the remaining wine to the saucepan, along with pan juices and mustard
Stir and bring to a boil again
Mix butter with flour and add to the sauce
Cook while stirring constantly for about 4 minutes or until thickened
Add damsons and blackberries and season with white pepper and salt to taste
If it becomes too thick, add a little more water
Serve with the roasted meat
Serves 10.
