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 almonds and peaches.
Put a little olive oil in a frying pan, add the almonds and toast them
Peel the peaches from Calanda, dice
them and add them to the frying pan.
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.