Wash and pat dry the meat well. With a sharp knife pierce in several spots and in every hole put chopped garlic and mandarin peel. Add salt and pepper and baste the meat with two tablespoons of mustard. Cover and leave in the fridge overnight.
Wash the plums, put them in a bowl of water and leave for a few hours in the refrigerator.
Place the meat in a deep large baking pan and surround it with the peeled potatoes and plums.
Mix the juice from the oranges and mandarins with brandy and the remaining mustard and pour over the dish.
Cover the dish and bake it at 130oC for 6-7 hours. Uncover the pan and continue cooking briefly until the potatoes get a golden brown color.
Main Ingredients: pork loin boneless
Type of dish: Main
Country of Origin: Greece
Preparation time: 25 minutes and 6 hours marinating
Cooking time: 6 Hours
Ways of cooking: Oven