Stuffed Pork Loin with Plums

'Unroll the pork loin like a blanket, season with salt and lime juice, and let it marinate in the refrigerator for 12 hours.'

'Stuffing'

'Marinate the plums in white wine and 100ml of orange juice for six hours.'

'Drain and blend them in a blender until you get a paste.'

'Fry the diced smoked bacon cubes in oil, adding the plum paste.'

'Pork Loin'

'Stuff the pork loin blanket with this mixture, rolling it like a roulade.'

'Wrap in aluminum foil.'

'Place in the oven at 180°C and bake for an hour.'

'Remove the aluminum foil and let it brown.'

Acompainment

'Roast the garlic for ten minutes and reserve.'

'Make a caramel with butter, sugar, and water.'

'Sear the peeled onions for five minutes.'

'Reserve.'

'Cook the damsons in orange juice for eight minutes.'

'Let it cool and blend in a blender until it turns into a cream.'

Assembly

'Cover the bottom of the baking dish with the damson cream.'

'Place the pork loin in the center, surrounded by onions, plums, and garlic.'

'Garnish with thyme.'