Pork Loin With Prunes With Puntarelle Salad
Recipe second for 4 people based on Pig - cooking method pan oven.
Preparation:
Preparation: Open a pocket in the pork loin and stuff it with the dried prunes chopped with a knife; close it and burn it in a pan with oil and garlic; finish its cooking in the oven. serve with a chicory salad seasoned with anchovies dissolved in a little hot oil, salt and pepper.
Ingredients:
Ingredients: 250 G Pork Loin - 100 G Pitted Dried Prunes - 100 G Puntarelle - 2 Desalted Anchovy Fillets - Olive Oil - Salt - Pepper
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