Bittersweet pig loin

Ingredients
- 1 Pound pig loin cut into slices
- 2 Tablespoons vegetal oil
- 1 Cup bittersweet sauce (See sauces)
- ¼ Cup honey
- ½ Cup water
- ¼ Teaspoon powdered cinnamon
- ¼ Teaspoon powdered nutmeg
- Salt and pepper to taste

Preparation
Season loin adding salt and pepper, fry both side of slices until brown. Pour Bittersweet sauce on loin slices and keep cooking for 7 minutes.

Pig loin with plums

Ingredients
- 3 Pounds pig loin without fat.
- 3 Tablespoons lemon juice.
- 3 Tablespoons chopped onion.
- 2 Slices pineapple mixed in a blender with one cup water( don’t use a colander)
- 2 Cups plums soaked in ½ hot water since the previous day.
- 2 Cups meat consommé.
- 2 Tablespoons corn starch.
- 4 Tablespoons oil.
- ½ Tablespoon thyme.
- Mustard and salt to taste.

Preparation

One day before, mix onion, thyme, lemon juice and salt. Keep it in the refrigerator until tomorrow. The next, sprinkle loin with salt and add mustard. Then, add the mixture. Place loin in a big frying pan with oil and cook it over medium heat until golden. Meanwhile drain plums but don’t throw away the water, cut them into small pieces, place them into the water again, add two tablespoons sugar and cook them over low heat for 10 minutes, put them out of the fire and keep them there.

Once loin is golden, scrape the superficial part and throw it away, place it into a baking dish, add pineapple juice and bake at 660 degrees for 30 minutes. Keep soaking loin occasionally with pineapple juice and the liquid that it releases by action of heat. When is lacking 15 minutes for finishing the baking, add plum sauce, dissolve corn starch in a little of water and add it too. Cut loin into thin slices pieces and wait the 15 remaining minutes to finish the baking.