Stuffed Loin with Damask, Plums, and Nuts

With a sharp knife, open the loin in a filet

Season with salt,

black pepper, mashed garlic, chopped onion, and let it marinate in red wine and beef broth for three hours

Soak the damask in hot water and let it hydrate for half an hour

Drain and reserve

On a flat surface, open a plastic film and place the drained loin

Spread

the damask, plums, and nuts and roll the loin like a roulade

Tie well and butter all the meat with butter

Place in a baking dish and pour the red wine mixed with beef broth

of the seasoning

Bake in a medium preheated oven and baste several times during the cooking time

Remove from the oven and cut into slices. Reserve

In the sauce that remains in the baking dish, add hot water and serve with the slices.