Pork Loin with Candied Prunes

Soak the prunes in water for about eight hours.

Place the prunes in a saucepan, cover them with 1 cup of the soaking water, and add the cinnamon stick, sugar, and lemon juice.

Cook over low heat until the liquid reduces and forms a light syrup. Set aside.

Butterfly the pork loin (cut it open like a book) and season with salt. Place six prunes in the center and sew the opening closed.

Place the pork loin in a baking dish, and around it, add the peeled and diced apple and onion.

Pour the sweet wine over the pork, drizzle with 3 or 4 tablespoons of olive oil, and add the allspice berries.

Bake in a preheated oven at 180°C (350°F) for one hour, basting the meat occasionally with the juices in the dish.

Remove from the oven and cut away the string.

Slice the pork into medallions.