Ingredients for 4 people
800 gr of pork (fillet, loin or pork loin)
8 dried plums
½ glass of Marsala wine
1 clove of garlic
1 sprig of rosemary
3 tablespoons of extra virgin olive oil
Salt and pepper
Soak the plums in Marsala for 15 minutes and preheat the oven to 180°C. Make a cut with a sharp knife along the entire length of the meat. Drain the plums keeping the marsala aside and insert them into the meat along the entire length of the cut. Tie the roast and brown it on all sides in a non-stick pan where you have heated the oil. Remove the meat from the pan and place it in an ovenproof dish. In the pan, add the peeled garlic, rosemary and marsala to the sauce. Remove the bottom that stuck to the pan with a wooden spoon and add the sauce obtained in the dish together with the meat. Cover with aluminium foil and bake in the oven for 30/40 minutes. After cooking, let the meat rest for at least 15-20 minutes to allow the juices to redistribute. Cut into slices and serve
For a quick appetizer, wrap the plums soaked in Marsala in slices of bacon and put them in the oven at 200° C for 15 minutes.