1 pork loin weighing about 2 kg
salt and black pepper to taste
juice of 1 lemon
1/2 cup of dried cranberries, chopped
1/2 cup of pitted prunes, chopped
1/2 cup of peeled and chopped pineapple
1/2 cup of clear raisins
1/2 cup of all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 1/2 cups of dry white wine
1 pork loin weighing about 2 kg
salt and black pepper to taste
juice of 1 lemon
1/2 cup of dried cranberries, chopped
1/2 cup of pitted prunes, chopped
1/2 cup of peeled and chopped pineapple
1/2 cup of clear raisins
1/2 cup of all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 1/2 cups of dry white wine
Clean and season the pork loin with salt, black pepper, and lemon juice
Make a hole in the center of the pork loin, extending across its entire width
In a bowl, mix together the cranberries, prunes, pineapple, raisins, and fill the pork loin with this mixture
Coat the pork loin with a mixture of flour, spices, and herbs
Place it in a baking dish
Add the wine and put it in the oven until the pork is well cooked
Remove from the baking dish and let rest, lightly covered with aluminum foil
To serve, cut into thin slices
