legs and tie them; do the same with the wings (This is to keep the limbs of the
bird close to its body and so prevent the meat to dry out in the oven).
Finally, place the chicken in a deep roasting pan containing some lard, oil, the
wine used to soak the fruit, and the oil and juices from frying the stuff, and the
move the chicken to a preheated oven. You can initially used the grill of the
oven to brown the whole surface of the chicken by turns at 210ºC (410ºF) (you
must therefore very attentive not to burn it), and then lower the temperature to
175ºC (348/350ºF). From time to time, open the oven door and wet the chicken
with the sauce surrounding it. Baking time should not exceed 90 minutes.
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Roasted Pork tenderloin with Vegetables (Solomillo de cerdo con verduras) (51)

Eight servings: 1 Kg. pork sirloin; 2 onions, finely chopped;1 red pepper;1 green
pepper; 3 carrots; 1 dl oil; 1 tbsp beef extract; 1 tbsp maize flour; 1 tbsp tomato
concentrate; 2 garlic cloves; a small bouquet of parsley;1 small bouquet
coriander, finely chopped; salt & black pepper.
Preparation: Cut the onions, the peppers and the carrots into small cubes; also
chop the garlic cloves and the parsley.
Cut the sirloin in 3 lengthwise steaks, and cut them again into 5 mm meat strips.
Dissolved the cornstarch with some water and add the soya sauce and the
tomato in a bowl.
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