Cored pork loin, about 1.1 kg
One tablespoon of salt or to taste
One pinch of black pepper
Five slices of crispy bacon, diced
Three medium-sized apples (450g), peeled and cored, cut into cubes
One and one-third cups of dried plums (240g), chopped
One cup of dry white wine (240ml)
One cup of beef broth (240ml)
For the sauce
One tablespoon of all-purpose flour
One-half cup of beef broth (120ml)
Cored pork loin, about 1.1 kg
One tablespoon of salt or to taste
One pinch of black pepper
Five slices of crispy bacon, diced
Three medium-sized apples (450g), peeled and cored, cut into cubes
One and one-third cups of dried plums (240g), chopped
One cup of dry white wine (240ml)
One cup of beef broth (240ml)
For the sauce
One tablespoon of all-purpose flour
One-half cup of beef broth (120ml)
Cut the pork loin in half lengthwise, forming a large cutlet
Season with salt and black pepper
Set aside
Dredge the bacon in a hot skillet
Add the apples and plums, sautéing constantly for one minute
Set aside
Preheat the oven to 180°C (medium)
On a work surface, place the pork loin with the cut side up
Distribute the apple mixture over it, leaving a border of about three centimeters
Wrap the loin like a roll, secure with twine and place in a 23.5 cm x 35 cm baking dish
Brush with white wine and beef broth, cover with aluminum foil and bake for 50 minutes
Remove the foil, flip the pork loin, and let it brown (about 45 minutes)
Remove from the baking dish and reserve with any remaining liquid
Prepare the sauce: dissolve the flour in the beef broth in a small bowl
Pour into the baking dish with the reserved liquid and cook over low heat, scraping the bottom of the dish with a wooden spoon until thickened
Serve over the stuffed pork loin cut into slices
175 calories per slice
