Stuffed Pork Loin with Damson

Open the pork loin and season with garlic, salt, and black pepper

Stuff it with damson, roll it up, and tie it with string

Fry it in a pan with hot olive oil, browning all sides

Wrap it in parchment paper and then aluminum foil, sealing the ends tightly

Bake it in a preheated oven (180°C) for approximately 40 minutes

Cut it into slices of 1 cm thickness and reserve

Cook the pear with plenty of water, strain it, and squeeze out excess juice while still hot

Simmer the cream, milk, and butter, and add to the cooked pear while continuously stirring

Season with salt and black pepper

Make the cornmeal: sauté garlic in butter, add chopped hazelnuts, and brown

Add dried fruit and parsley, season with salt and black pepper

For the sauce: sauté onion in butter, add white wine, and reduce heat

Add vegetable broth, orange juice, damson, and cook for 20 minutes while continuously stirring

Batter it in a blender, season with salt and black pepper

If needed, thicken with cornstarch by mixing with cold water and adding to the sauce while continuously stirring

Assemble: place a slice of pork loin on each plate, top with pureed pear, another slice of meat, sprinkle with cornmeal, and drizzle with sauce

Serves 6.