Ingredients (for 8 to 10 people)
• Pork loin 2 kilos
• Sage leaves
• A branch of fresh rosemary and several sprigs of thyme
• English sauce,
• One tablespoon of mustard
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 cup dry white wine
• Salt and pepper to taste.
• For the sauce: half an onion, 150 grams of pitted prunes, 1 cup background or broth, 1 small glass
of red wine, salt and pepper.
Preparation: the night before or the morning of the day that will be prepared, the back has already been
bought in the butcher prepared (bound and clean, low-fat) with finely chopped marinated sage, rosemary and the leaves of thyme, add the crushed garlic and Worcestershire sauce smeared mustard and olive oil, add salt and pepper and let marinate in a container in the fridge and a couple of hours is removed before take it to the oven.
Before placing in the oven is added white wine and baked first covered with aluminum foil at a temperature of 180 degrees Celsius) for about 55 minutes, then the oven temperature to 200 degrees climbs and paper is removed aluminum and left for about 55 minutes. The total baking time is about 50-55 minutes per kilo and punch the pig this should not bleed if it is cooked through.
Moreover for the sauce are made saute in a little olive oil onion finely shredded, when transparent prunes, wine and the amount of background they deem necessary, with a mixer add the sauce liquefies and salt and add pepper to taste.