Glazed pork loin

Required Products:

900 g pork (loin pulp)

2 Art. l. clove

2 Art. l. vegetable oil

1 Art. l. powdered sugar

2 pcs. sour apples

100 g pitted prunes

100 ml dry white wine

50 ml cream

2 h. l. potato starch

ground black pepper

salt

100 ml bouillon cubes - on stock

Pork, rinse, pat dry and season with salt and pepper. Sharp knife evenly and shallow notch meat up and down at a distance of 3 cm. Nashpiguyte cloves 1 piece in each square, sprinkle a thin layer of powdered sugar, put on Versus