Ingredients:
1kg of pork loin cane
Plums without stone
Raisins
Dried apricots
Brandy
Sweet sherry
Salt
Black pepper
Method:
Put the nuts well covered with brandy and sherry in equal parts for several hours.
Season the piece of meat with salt and pepper. Seal and brown in very hot olive oil in an ovenproof dish.
Preheat the oven to 200º. When the fruits are hydrated, strain and add the alcohol to the meat. Once the boil has started and the alcohol has evaporated, put the casserole in the oven and when 20 minutes have passed, add the fruits. Bake until the meat is ready.
Remove the meat and fruit. Put the casserole on the heat and let the sauce reduce and thicken. Add a piece of butter at the end.
