Patagonia-argentina.com offers you this exceptional sweet-and-sour recipe.
Ingredients:
Carré of pork 1
Mustard 1 spoonful
Smoked bacon 200 grs.
Salt and pepper to taste
Cognac 1 small gush
Oil 1 small gush
Sauce:
Onion 1
Garlic 1 bulb
Red pepper 1
Butter 50 grs.
Plums without seeds 250 grs.
Water 1 glass
Cognac 1 glass
Preparation:
Season the pork carré with salt and pepper, then anoint it with the mustard, to allow it seasoning, dew with oil and cognac. Then put it into the oven to high temperature about 20 minutes. To this time of cooking cover the carré surface with bacon slices, then go on cooking about 5 minutes more adding the sauce of plums in rain form.
Cook until the meat is on point.
Accompany with natural potatoes.
Sauce preparation:
Place in a frying pan the butter already melted, add the onion, the pepper and the chopped garlic, braise some minutes, salt and pepper to taste. Add a spoonful of sugar and the previously soaked plums, then cook with slow flame about 8 minutes; add a glass of water and another of cognac, once evaporated the alcohol put out the flame.