Pork loin stuffed with dried fruits

Igredients

1.5 kg pork tenderloin
black plums
pitted
pinions
skinless almonds
walnuts
3 cloves of garlic
1 spoon (soup) of ground pepper
3 Dl white wine
5 spoons (soup) of oil
salt and kitchen

Preparation method

Cutting the fillet in half, lengthwise, being careful not to separate the halves. Season the inside with salt and pepper and spread, above, the parties nuts, pine nuts, are integers.

Close, and even with kitchen string and place the pork in a baking dish. Season the outside with salt and pepper and spread it with ground pepper. Let stand for one hour. Preheat the oven to 200 degrees.

Baste the pork with wine and join him peeled and crushed garlic. Drizzle then with olive oil and bake until roast. Go around the meat to roast on both sides. Serve with chips and orange slices.