Ingredients

600 grams pork loin

150 ml dry white wine 

            juice of 2 limes 

1 lightly whisked egg 

1 ground clove

10 grams ground ginger

5 grams powdered cinnamon

10 grams dried fennel

5 grams ground cardamom

50 grams breadcrumbs 

30 ml olive oil

            salt

pepper

Preparation

1. Remove any excess fat from the pork loin and place the latter in a bowl;

2. Season with the wine, lime juice, pepper and salt;

3. Cover the bowl and allow to marinade for 30 minutes;

4. Then brush the loin with the egg, sprinkle with the spices and cover with breadcrumbs;

5. Place a liberal quantity of olive oil in a roasting pan and add the pork loin. Cover with aluminum foil and place in the oven at 180º for 45 minutes, or until it is fully cooked;

6. Remove the aluminum foil and leave to roast for a further 20 minutes, or until it is golden brown. 

Marinated Melon

1 melon in balls

50 grams finely diced ginger

50 ml. honey

50 ml. lime juice

Preparation 

1. Mix the ingredients and leave the balls to marinade in the mixture for some hours and serve with the pork loin.