Pork loin with fruit
By Claudio Provitali

Ingredients
Serves four people

1 kilo of pork loin, wrapped in rashers of smoked bacon
White Vermouth, white wine and red wine for the marinade
50 g chopped smoked bacon rashers
5 red apples, peeled and sliced
300 g pitted prunes
200 g dried apricots
1 bottle of peaches in juice (not in syrup)
1 bunch of fresh rosemary
1 pinch of sugar
2 glasses of sherry
1 glass of brandy or grappa
2 teaspoons of honey
1 bay leaf
1 cup of green vegetable stock
Olive oil, butter
Salt and pepper to taste

Method

Marinade the pork loin overnight in white vermouth; the following morning, dry it and marinade in a mixture of white and red wine. Do not add any spices. Put the olive oil, prunes, apricots and peaches in a cooking pot. Then add the bacon, rosemary, bay leaf (divided into two), salt, pepper and sugar. Lastly add the apples, cover and cook for 15 minutes.

Add the sherry and mix well. In a separate frying pan, lightly brown the pork loin in oil and butter. Baste it with the brandy and allow evaporating.

Transfer the pork loin to a baking tin, surrounded by the fruits. Bake for forty minutes at 180ºC, basting it occasionally with the stock so it does not dry out. Remove the fruit from the pan (you can liquidate some and serve as a sauce) and carve the loin.

Put the slices back into the baking tin with a little salt and the honey and heat through in the oven for a few more minutes. Serve with the fruit.