Larded pork loin in berry sauce
Ingredients:
For the sauce:
Instructions
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Make holes in the loin with a knife or larding needle and fill them with bacon. Season with salt and pepper.
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Tie the loin so it keeps its shape, sear it in a hot skillet, and then bake it at 180°C for 1 hour.
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In the same skillet, add the berry mix and ancho chile, season with salt and pepper, and cook until the berries release their juices. Add the mezcal and flambé, then add the broth and cook until it comes to a boil.
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Let it cool slightly, blend it, and return the sauce to the skillet to heat before serving.
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Cover the loin with the hot sauce and serve.