Ingredients

• 1 pork loin of 1 kg
• Salt and pepper
• 10 dried apricots Borges
• 10 pitted plums Borges
• 1 jar of canned roasted piquillo peppers
• 50 g peeled pistachios
• 2 celery sticks
• 2 leeks
• 2 carrots
• 400 ml beef stock

For mashed potatoes

• 3 potatoes
• 50 g butter
• 150 ml milk
• ½ teaspoon salt
• 1/2 teaspoon nutmeg
• ½ cucharadita de pimienta

Directions

Preheat the oven to 180 degrees heat up and down.

Clean the loin of grease well. We open in half without reaching the end as if it were a book and then each half we open from the inside out to have it completely open on all sides. (you have the video here).

Cover with a baking paper and beat with a rolling pin' to flatten it slightly so that it is the same thickness on all sides.

Once opened, season them on both sides. Cover the entire loin with 8 slices of Iberian jowl or Iberian tripe. Put a row of dried apricots and then 8 roasted piquillo peppers covering a rectangle in one of the halves of the loin. Fold the part with the peppers and place 10 pitted prunes. Add a handful of pistachios and close our loin. We bride it by tying it carefully on the sides and b from top to bottom so that it does not open.

In a pan Von a little of oil over high heat, brown it on all sides.

Place the loin on a baking tray with the chopped vegetables, the broth and a few thyme and bay leaves

Bake for about 45 minutes until completely done (if we measure the temperature with a thermometer, it should be 70 degrees inside).

Once baked, take out the loin and let it rest on a rack. Strain the vegetables. Put the broth in a saucepan and let it slowly reduce until it thickens. Blend the vegetables until you get a fine puree. Reserve.

Para el puré de patatas, hervimos las patatas con la piel en agua con sal hasta que estén bien blandas. <pelamos y en un plato machacamos con la mantequilla y la leche. Especiamos con la nuez moscada y la pimienta y rectificamos de sal.

When the loin is warm, remove the cord from the loin and cut it into slices and decorate green leaves.

Serve with a base of very hot mashed potatoes, on top of the sautéed loin and a little vegetable puree. Perfect dish for any day of the year but for Christmas even more.

Tips and Tricks

• You can use your favorite fruit: plums, dried apricots, dates... and your favorite nut: pistachios, pine nuts, walnuts, hazelnuts...
• Difficulty: easy
• Preparation time: 1 hour
• Servings: 8

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