LOMBO
Delícia Supreme 150 g
Pork loin 1 pc
White wine vinegar 125 ml
Dry white wine 125 ml
Water 125 ml
Chopped onion 1 pc
Chopped spring onion stalks 4 pc
Chopped garlic 15 g
Finger pepper, chopped 1 unit
Honey 18 g
CUZCUZ
Moroccan couscous 200 g
Hen broth 1 1/4 Sachet(s)
Dried prunes, chopped 100 g
Dried apricots, chopped 100 g
Black and white raisinsblack and white raisins 150 g
Brazil nuts, coarsely chopped 70 g
Nuts, coarsely chopped 140 g
Glace cherries 6 pcs
Chopped garlic cloves 3 pcs
Chopped onion 1/2 pcs
Chopped mint 5 g
Chopped parsley 10 g
Salt and black pepper as needed
LOMBO
1. In a bowl, combine all the marinade ingredients.
2. Season the pork loin and leave it covered in the fridge overnight.
3. Remove it from the fridge and place it on a baking sheet with half of the Delícia Supreme margarine indicated, cover with aluminum foil and bake in a preheated oven at 150°C for 2 to 2.5 hours, constantly sprinkling with the marinade.
4. Remove the foil, cover with the marinade residue, brush with honey, add the remaining Delícia Supreme margarine and bake until golden brown.
CUZCUZ
5. Place the couscous in a bowl, pour over the boiling stock and leave to rest for 10 minutes.
6. Separately, mix the fruit in another bowl.
7. Use a fork to loosen the couscous.
8. Mix with the fork until cooked.
9. Heat the Delícia Supreme margarine in a pan.
10. Add the garlic and onion and fry until transparent.
11. Add the dried fruit, nuts and finally the couscous.
12. Mix well, season to taste and add the herbs.
13. Serve with the sliced sirloin.
