Pork in a almond sauce Lomo con meloctones de Calanda

PORK WITH CALANDA PEACHES IN AN ALMOND SAUCE

  

 Ingredients: 

1 kg. pork loin

400 g. evaporated milk 

½ glass of brandy 

2 Calanda peaches 

75 g. of almonds 

1 glass of water

Extra virgin olive oil from Lower Aragón 

Salt

Pepper



 

Preparation:


Season the pork loins and golden them in a large pot with a little olive oil on both sides.

Pour the brandy into the pan to flambé it. 

Add the evaporated milk and the water and leave it to cook for half an hour on a low heat.

 

Pork with peaches from Calanda
Pork with almonds and peaches.



Put a little olive oil in a frying pan, add the almonds and toast them slightly.

Peel the peaches from Calanda, dice them and add them to the frying pan.  

Fry lightly. 

To serve, cut the meat in slices, place them on a large plate, add the sauce and garnish with the almonds and the peaches from Calanda.

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