Pork loin with pears and grapes to De Ma

We turn on our reader and start this beautiful CD that will accompany us throughout the preparation of the dish. (Tip: if it were to end, Play yet).

Cindy Lauper-Cd "Memphis Blues"

Only now we turn on the oven and drag him to a temperature of 200 degrees. We lay a sufficient measure < a href = "http://www.cucinare.meglio.it/carta-fata.htm" title = "Carta Fata" > Fairy Paper that may contain our pork loin. Finely slice half an onion of Tropea and put it inside the < a href = "http://www.cucinare.meglio.it/carta-fata.htm" title = "Carta Fata" > Carta Fata in such a way as to create a "folding bed" where our Lonza will rest for the cooking time. Take the pork loin (good quality!) where you made the cut by your butcher of confidence a deep pocket for its entire length (without pero ̀ exit on the other side). This Pocket you will need to give asylum to PEAR cubes that you have prepared.

Once filled the Pocket there remains nothing more than place on "cot" of sliced onion (picture No. 1). Surround the illness with approximately 18 grapes, add salt and pepper to your taste. Passed just a drizzle of olive oil and sprinkle with a little Calvados. At this point take the corners < a href = "http://www.cucinare.meglio.it/carta-fata.htm" title = "Carta Fata" > Carta Fata bring them up and add them. Form a beautiful Bag! (Picture No. 2).

Close the bag using the string silicone (included with < a href = "http://www.cucinare.meglio.it/carta-fata.htm" title = "Carta Fata" > Carta Fata ). Now baking sheets; If you have time you can relax and let yourself be carried away by the notes of this beautiful CD with a good glass of wine, because by this time the wait is about 60-70 minutes. The scent will alert you a bit as he did your MOM when you were small.