Monday, January 16, 2012

Pork loin with Apples and Dried Fruits (Lomo de cerdo con frutas y frutos secos)

This recipe features a technique I learned from my father-in-law on Christmas day:  Cooking meat in a special oven bag that is available in many supermarkets.  The preparation is simple and the result is a juicy and delicious dish for family and friends.


1 tbsp. flour
2 pound pork tenderloin or roast
garlic salt
1 onion cut in eight pieces
1 sprig rosemary
1 1/2 cups dried apricots
1 1/2 cup prunes
2 apples, peeled and cut in large cubes
1 pear, peeled and cut in large cubes
1 cup white wine

Soak the dried fruits in water for one hour and season the meat with garlic salt and pepper  Put the flour in the oven bag, close, and shake well. Center the bag in a roasting pan and then place the pork in the bag, followed by the other ingredients.. Close the bag with a plastic tie and then use a knife to cut six small slits in the top of the bag. Place the pan in the oven, making sure that the bag does not touch the heating elements, walls or racks. Bake at 350˚, 30 minutes per pound.  Then carefully remove everything from the bag to a serving platter. Discard the rosemary, slice the pork and serve. 

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