This recipe features a technique I learned from my father-in-law on Christmas day: Cooking meat in a special oven bag that is available in many supermarkets. The preparation is simple and the result is a juicy and delicious dish for family and friends.
Ingredients:
1 tbsp. flour
2 pound pork tenderloin or roast
garlic salt
pepper
1 onion cut in eight pieces
1 sprig rosemary
1 1/2 cups dried apricots
1 1/2 cup prunes
2 apples, peeled and cut in large cubes
1 pear, peeled and cut in large cubes
1 cup white wine
Soak the dried fruits in water for one hour and season the meat with garlic salt and pepper Put the flour in the oven bag, close, and shake well. Center the bag in a roasting pan and then place the pork in the bag, followed by the other ingredients.. Close the bag with a plastic tie and then use a knife to cut six small slits in the top of the bag. Place the pan in the oven, making sure that the bag does not touch the heating elements, walls or racks. Bake at 350˚, 30 minutes per pound. Then carefully remove everything from the bag to a serving platter. Discard the rosemary, slice the pork and serve.
Ingredients:
1 tbsp. flour
2 pound pork tenderloin or roast
garlic salt
pepper
1 onion cut in eight pieces
1 sprig rosemary
1 1/2 cups dried apricots
1 1/2 cup prunes
2 apples, peeled and cut in large cubes
1 pear, peeled and cut in large cubes
1 cup white wine
Soak the dried fruits in water for one hour and season the meat with garlic salt and pepper Put the flour in the oven bag, close, and shake well. Center the bag in a roasting pan and then place the pork in the bag, followed by the other ingredients.. Close the bag with a plastic tie and then use a knife to cut six small slits in the top of the bag. Place the pan in the oven, making sure that the bag does not touch the heating elements, walls or racks. Bake at 350˚, 30 minutes per pound. Then carefully remove everything from the bag to a serving platter. Discard the rosemary, slice the pork and serve.
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